Foolproof orange cranberry cheesecake

• Produce

  • 1 Orange, Orange zest from

• Baking & Spices

  • 1 pinch Salt
  • 1 cup Sugar

• Snacks

  • 3 1/2 cups Gingersnaps cookies enough to make

• Dairy

  • 1/3 cup Butter, unsalted

• Liquids

  • 1 cup Water

• Other

  • 3 (8-ounce neufchatel (low-fat cream cheese, softened *

Found on amiraspantry.com

Description

Directions

• Preheat oven to 350F.
• In a food processor, pulse the cookies until finely ground, add melted butter and salt, pulse two to three more times until everything is very well combined.
• Press firmly into the bottom and sides of a 9inch springform pan.
• Bake for 10 minutes. let it cool down while you prepare the filling.
• Reduce the heat to 330F.
• Cream together cream cheese and sugar.
• Add eggs one at time, blending well. Add vanilla and sour cream.
• Mix in the orange zest.
• Cover the pan from the bottom and up to the sides with an oven bag***. Place the pan in a larger pan. Pour the cream cheese mixture into the base you’ve already made. Pour water in the larger pan until it is up by about 1 inch.
• Place the two pans in the oven and bake for 50-55 minutes.
• Turn off the heat and open the door ajar for 10 minutes.
• Close the oven door and let it set there for another hour.
• Take it out on the counter to cool for almost another hour.
• Refrigerate overnight.
• Place water and sugar in a saucepan over medium heat and bring to a boil.
• Add cranberries and continue cooking until all cranberries are popped, takes about 10 minutes.
• Let it cool completely.
• Right before serving, use a slotted spoon to scoop the cranberries on top of the cake.
• Slice with a hot knife to get cleaner cuts, wiping in between cuts.
• Serve and Enjoy!!