Description

This cheesecake is gorgeous anytime of the year, but would be especially nice to serve on Thanksgiving. The cranberry compote makes for an especially nice touch, but not too sweet.

Ingredients

• Crust:
• 18 whole graham crackers, finely crushed (about 2 c. crumbs)
• 2 T. sugar
• pinch of freshly grated nutmeg
• pinch of salt
• 5 T. unsalted butter, melted and slightly cooled
• Filling:
• 4 oz. white chocolate, chopped, plus shaved white chocolate, for garnish
• 4 - 8 oz. packages cream cheese, at room temperature
• 1 c. sour cream
• 1 c. plus 2 T. sugar
• 4 large eggs
• 2 T. cornstarch
• 1 t. vanilla extract
• pinch of salt
• Compote:
• 1 lb. bag cranberries (thawed and drained, if frozen)
• 1 c. sugar, divided
• 1 t. freshly grated orange zest
• 2 T. freshly squeezed orange juice
• 3/4 c. water

Steps

1. Crust:
2. Place racks in the lower third and middle of the oven. Preheat oven to 350 degrees.
3. Mix graham cracker crumbs, sugar, nutmeg and salt in a bowl; add melted butter; mix with hands until combined. Press into the bottom and 1 inch up the side of a 9 inch springform pan. Freeze until ready to fill.