Wow all your guests this holiday season with this mouth watering cranberry cheesecake recipe.
Preheat your oven to 350 degrees. For the crust, in a small mixing bowl, beat butter with an electric mixer on low to medium speed for 30 seconds. Add brown sugar and a 1/2 teaspoon vanilla; beat until fluffy. Add 1-1/4 cups of flour and all of the pecans. Beat just until combined (do not over beat). Using floured fingers, press dough onto the bottom and 1-1/2 inches up the side of a 9-inch pan. Bake this for 10 to 12 minutes or until the crust is lightly browned, then remove and let cool.
Now you can create your sauce. In a medium saucepan, stir together 1 cup of granulated sugar and the cornstarch. Stir in the cranberries and the 1 cup of orange juice. Cook and stir over medium heat until it’s thick and bubbly, then cook and stir for another 2 minutes. Remove half of the sauce (about 1 cup); cool slightly. Cover and chill remaining sauce until ready to serve. Now pour the 1 cup of sauce into a food processor or blender. Cover and blend until it’s smooth and then set it aside.
Now you can make the filling. In a large mixing bowl, combine cream cheese, 1 cup of sugar, the sour cream, and 2 tablespoons of flour. Beat on low to medium speed until combined. Add eggs and beat just until combined. Using a wooden spoon, stir in the whipping cream, orange peel, 1 tablespoon of orange juice, and 1 teaspoon of vanilla.
Pour about half of the filling into the crust-lined pan. Drizzle with the puree sauce. Carefully pour the remaining filling into the pan, covering the sauce as much as possible. Bake about 1 hour or until the center appears nearly set when gently shaken.
Cool in the pan on a wire rack for 15 minutes. Using a thin spatula, loosen the crust from the side of the pan. Cool cheesecake for 1 1/2 hours, then cover and chill it in the fridge for 6 to 24 hours.
Just before serving, spoon some of the chilled sauce on top of cheesecake. Cut cheesecake into wedges. Serve with remaining sauce.