Cranberry Pecan Cheesecake Recipe
2 pkg. (8 oz. each) cream cheese, softened to room temperature
1 cup sour cream (optional)
1/2 cup sugar
1/2 tsp. vanilla
2 room temperature large grade AA eggs
1/2 bag cranberries cooked down with sugar, cinnamon, orange zest, and orange juice
1 cup crushed graham crackers
1/4 cup butter melted
HEAT oven to 350 degrees.
Combine graham cracker crumbs, and butter in bottom of 9-inch springform pan or 9-inch pie pan.
Cook down 1/2 bag of cranberries with 1/2 cup sugar, 1 tsp. cinnamon, orange zest, and juice of 1/2 orange. Cool completely before adding to cheesecake batter.
Beat cream cheese at medium speed until smooth. Add sour cream, sugar, and vanilla in mixer at medium speed until well blended, do not overmix. Add eggs, one at a time, mixing on low speed after each until just blended. Add in cooled cranberries to mixture and mix.
If using a pie pan pour mixture into graham cracker crust. If using a springform pan, wrap foil around base of pan to prevent water seepage. Place cheesecake springform pan in larger metal pan with sides, place pans in oven then fill bottom of larger pan with 1/2 of hot water. The hot water bath method for springform pans bakes the cheesecake so it does not darken, curdle, or crack.
Bake the cheesecake at 350 degrees for 40 minutes until center is almost set. If using a springform pan loosen cake from rim of springform pan and cool completely before removing springform rim. Refrigerate cheesecake 4 hours or overnight before serving. Sprinkle top of cheesecake with pecan pieces.