Festive Creamy Cheesecake With Tangy Cranberry Topping!

cheese, graham, sugar, eggs, orange, blueberries, butter, flour, sour cream, cranberries, orange juice, liqueur, cornstarch, ginger, vanilla

Ingredients

Crust10 ounces graham crackers (gingerbread or cinnamon flavors)
8 tablespoons butter, melted
Filling3 (8 ounce) packages neufchatel cheese, room temperature (American style)
4 ounces white chocolate, melted over hot water bath
1/3 cup sour cream
1/4 teaspoon salt
12 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 teaspoons orange liqueur
1 cup sugar
1 orange, zest
1 tablespoon crystallized ginger, minced
1/4 teaspoon nutmeg
4 eggs, room temperature
Cranberry Topping3 cups frozen cranberries or 3 cups fresh cranberries
1/2 cup dried cranberries
1 tablespoon cornstarch
1/2 cup sugar
1/4 teaspoon ground ginger
1 orange juice
1/2 cup water
1 cup blueberries

Directions for Festive Creamy Cheesecake With Tangy Cranberry Topping! Recipe

Preheat oven to 375 degree and place rack in center of the oven.
Crust:.
In a food processor pulse the crackers to make fine crumbs, add the butter and pulse until blended.
Spread mixture into a 9 inch spring-form pan bringing up the sides about 2 inches.
Bake 10 minutes. Side aside to cool and reduce oven to 300 degrees.
Filling:.
Beat cheese, sour cream and melted vanilla 5 minutes until creamy with no lump remaining.
Add the remaining filling ingredients except using only half the orange zest and wait on the eggs. Beat 1 minutes.
Add eggs one at a time just to incorporate being sure not to over-beat the eggs.
Place spring-form pan on cookie sheet and fill the cooled crust with filling.
Bake 50-60 minutes when center jiggles. Cover and refrigerate at least 24 hour.
Topping:. Heat all the topping ingredients except the blueberries stove top in a small pot. Cook till thick and berries start to pop. Mix in the blueberries. Cool and serve over slices.
Along with sweetened whipped cream if desired.

Read the full directions on Food.com