Cheesecake with Orange-Cranberry Sauce & NABISCO Grahams



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

Calories580 Total fat38 gSaturated fat23 gTrans fat2 gCholesterol190 mgSodium360 mgCarbohydrate50 gDietary fiber1 gProtein8 gVitamin A30 %DVVitamin C25 %DVCalcium8 %DVIron4 %DV

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.


Make Ahead

Cheesecakes can be refrigerated up to 24 hours before serving.

© Mondelēz International group