Festive Creamy Cheesecake With Tangy Cranberry Topping!

Total Time: 1 hr 50 mins Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 14
• 10 ounces graham crackers (gingerbread or cinnamon flavors)
• 8 tablespoons butter, melted
• 3 (8 ounce) packages neufchatel cheese, room temperature (american style)
• 4 ounces chocolate, melted over hot water bath
• 1/3 cup sour cream
• 1/4 teaspoon salt
• 12 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 teaspoons orange liqueur
• 1 cup sugar
• 1 orange, zest
• 1 tablespoon crystallized ginger, minced
• 1/4 teaspoon nutmeg
• 4 eggs, room temperature
• 3 cups frozen cranberries or 3 cups fresh cranberries
• 1/2 cup dried cranberries
• 1 tablespoon cornstarch
• 1/2 cup sugar
• 1/4 teaspoon ground ginger
• 1 orange juice
• 1/2 cup water
• 1 cup blueberries

Recipe

• 1 preheat oven to 375 degree and place rack in center of the oven.
• 2 crust:.
• 3 in a food processor pulse the crackers to make fine crumbs, add the butter and pulse until blended.
• 4 spread mixture into a 9 inch spring-form pan bringing up the sides about 2 inches.
• 5 bake 10 minutes. side aside to cool and reduce oven to 300 degrees.
• 6 filling:.
• 7 beat cheese, sour cream and melted vanilla 5 minutes until creamy with no lump remaining.
• 8 add the remaining filling ingredients except using only half the orange zest and wait on the eggs. beat 1 minutes.
• 9 add eggs one at a time just to incorporate being sure not to over-beat the eggs.
• 10 place spring-form pan on cookie sheet and fill the cooled crust with filling.
• 11 bake 50-60 minutes when center jiggles. cover and refrigerate at least 24 hour.
• 12 topping:. heat all the topping ingredients except the blueberries stove top in a small pot. cook till thick and berries start to pop. mix in the blueberries. cool and serve over slices.
• 13 along with sweetened whipped cream if desired.