•   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
  • 14-2/5 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


Nutritional facts are based on a single serving
Calories 580
Total fat 38g
Saturated fat 23g
Trans fat 2g
Cholesterol 190mg
Sodium 360mg
Carbohydrate 50g
Dietary fiber 1g
Sugars 40g
Protein 8g
Calcium 8%DV
Iron 4%DV


  1. Make  cheesecake batter
  2. COMBINE  cookie crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.
  3. BAKE  in 325ºF standard oven 10 min.; cool.
  4. Pour  batter over each crust. Bake as directed per recipe; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
  5. 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.
  6. Divide  sauce evenly among 4 cheesecakes. Spoon over top of each when ready to serve.
  7. Make Ahead

    Cheesecakes can be refrigerated up to 24 hours before serving.

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