Ingredients
2 cups crushed shortbread cookies2 tablespoons sugar1/4 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar2 tablespoons orange juice1 tablespoon grated orange zest2 teaspoons vanilla extract1/2 teaspoon ground cinnamon3 large eggs, lightly beatenTOPPING:3 cups fresh or frozen cranberries, coarsely chopped1-1/4 cups sugar1 cup water2 tablespoons cornstarch1/4 cup orange juice1/2 cup coarsely chopped pecans, toasted
Preparation
Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until set, 6-8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the orange juice and zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust.
Return pan to baking sheet. Bake until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a large saucepan, combine the cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until thickened, 2 minutes.
Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.
