Add A Bit Of Holiday Sparkle To Your Table With This Cranberry Orange Cheesecake

I really cannot get over how pretty such a simple to make cake this is! it truly looks like somethign you’d see in a bakery window. It’s divine!

Check out what my pals over at Life Love And Sugar had to say about this recipe and cream of coconut:

This No Bake Sparkling Cranberry Orange Cheesecake is the perfect holiday dessert. Cranberry and orange really do make the perfect flavor combination. The smooth, creamy orange cheesecake with the sweet but tart cranberries is to die for. If you’ve never tried these two flavors before, it’s a must!

I really love orange and cranberry flavors mixed together. I think the two of them create such a holiday scent! This is the perfect cheesecake to serve to your guests during the Christmas season.

Ingredients

CRANBERRIES

2 cups Domino sugar, divided

1 cup water

2 cups fresh cranberries

CRUST

2 cups vanilla wafer crumbs

3 tbsp sugar

1/2 cup Kerrygold butter, melted

CHEESECAKE

24 oz Philadelphia cream cheese, room temperature

1/2 cup sugar

2 tbsp Gold Medal flour

1 tbsp Tropicana orange juice

1/2 tbsp orange zest

8 oz Cool Whip (or homemade whipped cream*)

Instructions

1. To make the cranberries, bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.

2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.

3. Add cranberries and stir to coat.

4. Refrigerate cranberries in syrup overnight, stirring a couple times to coat with syrup.

5. While cranberries soak, make the crust. Combine vanilla wafer crumbs with sugar. Add melted butter and stir to coat.

6. Grease the bottom and sides of a 9 inch springform pan. Press crumbs into the bottom and halfway up the sides of the pan. Set in refrigerator to firm.

7. Mix cream cheese, sugar, flour, orange juice and orange zest together in a large bowl until smooth and well combined.

8. Gently stir in 8 oz of Cool Whip.

9. Spread filling evenly into the crust and smooth the top.

10. Refrigerate for about 4-6 hours or until firm.

11. Remove cranberries from syrup and roll in remaining cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them. Set cranberries aside to dry for about 30 minutes to an hour.

12. Remove cheesecake from springform pan and top with sugared cranberries. Refrigerate until ready to serve.

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Quick Tip: Serve this delicious cheesecake is modest slivers as it is extremely rich.

Thank you to Recipe Lion for this great recipe.