Crimson Cranberry Cheesecake
2-3/4 cups ground gingersnaps - about 40
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup melted butter
2 cups fresh cranberries
3/4 cup sugar
2 teaspoons finely shredded orange peel
2/3 cup orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 pkgs. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
1 carton (8 oz) dairy sour cream
1/2 cup whipping cream
1 tablespoon vanilla
fresh cranberries, optional
orange peel curls, optional
orange peel, optional
In a food processor, combine all crust ingredients. Cover and process until mixture is well combined.. Press the gingersnap mixture onto the bottom and 2-inches up the sides of a 10-inch springform pan. Set the crust aside.
In a medium saucepan, combine all ingredients for cranberry sauce. Bring the mixture to boiling. Boil gently over medium heat for 3 to 4 minutes or until the cranberries pop, stirring occasionally. Cool to room temperature. Makes 1-3/4 cups.
For filling: In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until combined. Add the eggs all at once and beat on low speed until just combined. Stir in the sour cream, whipping cream, vanilla, and 1 cup of the cranberry mixture. Pour the filling into the prepared crust.
Place a large shallow baking pan on an oven rack, place the springform pan in the baking pan. Bake in a 375ºF oven for 50 to 60 minutes or until the cheesecake puffs around the edges and the center appears to be nearly set when you shake it gently.
Cool on a wire rack for 15 minutes. Using a small spatula, loosen the cheesecake from the sides of the pan. Cool in pan for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill for at least 4 hours before serving.
Serve with remaining sauce. Garnish with fresh cranberries, orange peel curls, and chopped orange peel, if you like.