Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9-inch square baking dish with a 14-inch-long piece of foil or parchment paper and grease the foil. In a medium bowl, mix the graham cracker crumbs with the melted butter and 2 tablespoons sugar. Press the crumb mixture into the bottom of the baking dish. Freeze for 10 minutes.

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  • Meanwhile, using an electric mixer, beat the cream cheese, 1/3 cup sugar, the orange juice and vanilla at medium speed until smooth, 2 to 3 minutes. Add the heavy cream and mix at low speed until blended, then beat at medium-high speed until thick and fluffy, 1 to 2 minutes. Spoon the cream cheese mixture on top of the crumbs. Refrigerate for 1 hour.

  • In a saucepan, bring 1/2 cup water, the remaining 2/3 cup sugar and the cranberries to a boil over medium-high heat, stirring once or twice. Lower the heat and simmer until the cranberries begin to pop, 2 to 3 minutes. Remove from the heat, transfer to a small bowl and stir in the orange peel. Refrigerate while the cheesecake is chilling.

  • Holding the ends of the foil, pull the cheesecake out of the pan. Cut into 9 squares. Spoon the cranberry sauce onto the cheesecake.

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