Recipe: Cranberry Orange Cheesecake

Ingredients

Preheat the oven to 350°F and prepare the gingersnap crust by combining ground gingersnaps, melted butter, and salt, then pressing it into a springform pan.
Bake the crust for 10 minutes and let it cool, then reduce the oven temperature to 325°F.
Wrap the springform pan in aluminum foil to prevent water from seeping in during baking.
Prepare a water bath by placing the wrapped pan in a larger roasting dish and boiling water to pour around it.
In a mixing bowl, beat the cream cheese until smooth, then add sugar, Greek yogurt, vanilla, and eggs, mixing until just combined.
Pour the cheesecake batter into the cooled crust and place the pan in the oven with the water bath.
Bake for about 1 hour and 30 minutes until the center is almost set, then turn off the oven and let the cheesecake sit inside for 1 hour.
Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the cranberry topping by boiling water and sugar, adding cranberries, and cooking until they pop.
Top the chilled cheesecake with the cranberry mixture and sprinkle with additional orange zest before serving.

Servings

12-16

Calories

250

Total fat

10g

Total carbohydrates

35g

Total protein

Sodium

200mg

Cholesterol

50mg