This recipe makes the perfect dessert for any occasion, but especially the holidays. I have made it for Christmas two years in a row now, and I think I have almost perfected it.
The recipe is VERY flexible, and the base of the cheesecake can be used in a variety of ways. And the best part? It's no bake!
I use a stand mixer when combining all of these ingredients, but use whatever you have available. I hope you enjoy!
Materials Recommended: Springform Pan
Ingredients:
Crust
2 Cups Crushed Vanilla Wafers (use a food processor for best results)
1 stick of butter melted
3 tbsp granulated sugar
1 tsp nutmeg
1 tsp ground cinnamon
Cheesecake Filling:
16oz Cream Cheese (Room Temp)
1/2 Cup Sugar
1 tbsp freshly squeezed orange juice (1 orange)
1/2 tbsp Fresh Orange Zest (I usually just eyeball this, but don't add to much to avoid it being too citrusy)
4oz Cool Whip (half of one container)
1 tsp vanilla extract (can be omitted)
Cranberry Topping:
2 Cups Fresh Cranberries
1 Cup Water
2 Cups Granulated Sugar, Divided
Instructions:
Cranberries
Add equal parts water and sugar to a pan and bring to a simmer for a few minutes to make your simple syrup.
Remove and add to a bowl with your fresh cranberries.
Coat all of your cranberries in the simple syrup, cover and let chill overnight.
The next day, remove from bowl, and let cranberries dry for a few minutes.
Roll cranberries in remaining cup of granulated sugar and add to the top of your cheesecake before serving.
Crust
Finely crush vanilla wafers and add to mixing bowl.
Melt 1 stick of butter and add to vanilla wafer crumbs.
Add sugar and mix all together until all crumbs are coated in butter and it creates a thicker crust mixture.
Add to pan, forming a smooth crust on bottom and sides. (recommended springform pan).
Put in refrigerate to chill while you make the cheesecake filling.
Cheesecake
Add cream cheese, orange juice, orange zest, vanilla extract and sugar to mixer and combine on medium until all blended nicely. (Room temp cream cheese makes this much easier)
After all combined, gently fold/mix in your cool whip. (Half of one container)
Add to crust and smooth any lumps out all the way to the edges.
Refrigerate for at least 3 hours (I usually do overnight).