Cheesecake with Orange-Cranberry Sauce

Cheesecake with Orange-Cranberry Sauce
48 servings or 4 cheesecakes, 12 servings each


Ingredients Weights Measures
graham cracker crumbs 1 lb. + 6.4 oz. 1-1/2 qt.
sugar 8 oz. 1 cup
unsalted butter, melted 14 fl oz 1-3/4 cups
PHILADELPHIA Cheesecake Batter, slacked for 1 hour 12 lb. 4 tubs
Orange-Cranberry Sauce
water, divided 36 fl oz 1 qt. + 1/2 cup
cornstarch - 2 Tbsp.
frozen orange juice concentrate, thawed 14.4 fl oz 1-1/2 cups
sugar 14 oz. 2 cups
dried cranberries 8 oz. 2 cups
unsalted butter - 2 Tbsp.
vanilla beans, scraped - 4 each
navel oranges, cut into supremes 4 lb. 2 qt.


COMBINE cookie crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).

BAKE in 325ºF standard oven 10 min.; cool.

STIR cheesecake batter in each tub until creamy; pour over each crust. Bake as directed on tub; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.

ORANGE-CRANBERRY Sauce for each Cheesecake: Mix 1/4 cup (2 oz.) water and cornstarch.

ADD 7 oz. water, 6 Tbsp. orange juice concentrate, 1/2 cup each sugar and cranberries, 1-1/2 tsp. butter and seeds from 1 vanilla bean to small saucepan; bring just to boil on medium heat. Reduce heat to medium-low. Add cornstarch slurry; whisk 1 min. Remove from heat. Stir in oranges; cool.

FOR each serving: Top 1 Cheesecake slice with 1/4 cup Orange-Cranberry Sauce.

Kraft Kitchens Tips

Prepare Orange-Cranberry Sauce using drained canned mandarin orange segments.
Make Ahead
Cheesecakes can be refrigerated up to 24 hours before serving.
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Nutritional Information

Nutrition Information

Total fat
 38 g
Saturated fat
 23 g
 185 mg
 380 mg
 54 g
Dietary fiber
 2 g
 40 g
 9 g
Vitamin A
 30 %DV
Vitamin C
 60 %DV
 8 %DV
 4 %DV