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Cheesecake with Orange-Cranberry Sauce & NABISCO Grahams

Cheesecake with Orange-Cranberry Sauce & NABISCO Grahams

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INGREDIENTS

48 servings or 4 cheesecakes, 12 servings each


  • Cheesecake
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 fl oz unsalted butter, melted
  • 12 lb. cheesecake batter, prepared, slacked for 1 hour

  • Orange-Cranberry Sauce
  • 36 fl oz water, divided
  • 2 Tbsp. cornstarch
  • 15 fl oz frozen orange juice concentrate, thawed
  • 14 oz. sugar
  • 8 oz. dried cranberries
  • 2 Tbsp. unsalted butter
  • 4 each vanilla beans, scraped
  • 4 lb. navel oranges, cut into supremes

Nutrition per serving

  • Calories

    580

  • Total fat

    38 g

  • Saturated fat

    23 g

  • Trans fat

    2 g

  • Cholesterol

    190 mg

  • Sodium

    360 mg

  • Carbohydrate

    50 g

  • Dietary fiber

    1 g

  • Sugars

    40 g

  • Protein

    8 g

  • Vitamin A

    30 %DV

  • Vitamin C

    25 %DV

  • Calcium

    8 %DV

  • Iron

    4 %DV

DIRECTIONS

Make cheesecake batter

COMBINE cookie crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.

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

Pour batter over each crust. Bake as directed per recipe; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.

ORANGE-CRANBERRY Sauce: Mix 8 oz. of the water and cornstarch. Add remaining water, orange juice concentrate, sugar, cranberries, butter and seeds from vanilla beans to a medium saucepan; bring just to boil on medium heat. Add cornstarch slurry; bring to a boil while whisking constantly; boil 1 min. Remove from heat. Stir in oranges; cool.

Divide sauce evenly among 4 cheesecakes. Spoon over top of each when ready to serve.

Tips

Make Ahead

  • Cheesecakes can be refrigerated up to 24 hours before serving.