Cranberry Orange Cheesecake (Print Version)

# Ingredients:

01 - 1 ½ cups graham cracker crumbs.
02 - ⅓ cup granulated sugar.
03 - ¼ cup unsalted butter, melted.
04 - 1 pinch salt.
05 - 2 pounds (4 8-ounce packages) cream cheese, room temperature.
06 - 1 ½ cups granulated sugar.
07 - 8 ounces sour cream, room temperature.
08 - 5 large eggs, room temperature.
09 - 1 tablespoon vanilla extract.
10 - 2 tablespoons orange zest.
11 - 1 (12-ounce) can whole berry cranberry sauce or 1 ½ cups homemade.

# Instructions:

01 - Preheat oven to 325°F. Spray a 10-inch springform pan with cooking spray.
02 - Mix graham cracker crumbs, sugar, melted butter, and salt. Press into pan and bake for 10 minutes. Cool completely.
03 - Beat cream cheese until smooth. Add sugar and sour cream, mix until combined. Add eggs, vanilla, and orange zest, beat until just combined.
04 - Blend cranberry sauce until smooth.
05 - Layer half cheesecake batter, half cranberry puree, remaining batter, then remaining puree. Swirl top with knife.
06 - Wrap springform pan in foil. Place in roasting pan and fill with 1½ inches hot water.
07 - Bake 1-1½ hours until slightly jiggly. Turn off oven, leave cheesecake inside for 1 hour without opening door.
08 - Remove from oven, remove foil. Cover and refrigerate at least 6 hours.

# Notes:

01 - Water bath prevents cracking and ensures even baking.
02 - All ingredients should be at room temperature for best results.
03 - Can be made 2-3 days ahead of serving.

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