I can’t go to any Christmas gathering without this show-stopping dessert in tow. 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The combination of cranberries, chocolate and orange is a winner. —Laura Lufkin, Essex, Massachusetts","recipeIngredient":["1 cup finely chopped pecans","2\/3 cup chocolate wafer crumbs","1\/4 cup butter, melted","3 tablespoons brown sugar","2 packages (8 ounces each) cream cheese, softened","2 cartons (8 ounces each) mascarpone cheese","1-1\/4 cups sugar","2 tablespoons cornstarch","2 teaspoons orange juice","1 teaspoon orange extract","4 large eggs, room temperature, lightly beaten","3\/4 cup whole-berry cranberry sauce","1\/4 cup dried cranberries","1 tablespoon water","1\/4 cup chocolate ice cream topping, warmed","Sugared cranberries and orange slices, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan."},{"@type":"HowToStep","text":"Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the side of prepared pan. Place on a baking sheet. Bake at 325\u00b0 until lightly browned, 8-10 minutes. Cool on a wire rack."},{"@type":"HowToStep","text":"In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust."},{"@type":"HowToStep","text":"Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter."},{"@type":"HowToStep","text":"Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325\u00b0 until center is just set and top appears dull, 60-70 minutes."},{"@type":"HowToStep","text":"Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, top with chocolate topping. If desired, garnish with sugared cranberries and orange slices."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 599 calories","fatContent":"44g fat (22g saturated fat)","cholesterolContent":"169mg cholesterol","sodiumContent":"229mg sodium","carbohydrateContent":"45g carbohydrate (36g sugars","fiberContent":"2g fiber)","proteinContent":"9g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Judy0795"},"reviewBody":"Great Dessert","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GailCanning"},"reviewBody":"This recipe is to die for. I do a lot of baking and it gets expensive. I found a substitute for mascarpone cheese on the internet. (One 8 ounce package of cream cheese, 1\/4 cup heavy cream and 2 tablespoons of softened butter.) Mix together the cream cheese, heavy cream and butter until well blended. Double for this particular recipe. Use in place of mascarpone in any recipe. I also used chocolate graham crackers to make chocolate crumbs. Instead of the chocolate topping, I used the whole cranberry sauce, dried cranberry, and a little oJ in a food processor to blend. Then cooked it in a small sauce pan with a little water and cornstarch to thicken it and make a slurry to spread on top.IThis recipe is absolutely delicious. The tangy cranberry and sweet cream cheese are a great combination. Try this recipe. You won't be disappointed. Next time I make this, I'll use the chocolate topping to see which is best.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mkplatypus"},"reviewBody":"This was my first attempt at baking a cheesecake that didn't start out it's life in a box and it came out fantastic! I am now the hero of my Bible Study!! The only thing I changed was that I also baked it an extra 10min or so. Also, on the advice of a friend, I let it cool in the oven (off) with the door open a bit for about an hour, then moved it to my cooling rack for a few hours. Once it was fully cooled, I moved it to the fridge. No cracks. Oh, and by the way...it tasted like heaven on a plate!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tastycook1"},"reviewBody":"This was a huge hit when I took it to a friend's last night. I'll be making this againn, for sure. I found it needed about an extra 15 - 20 minutes cooking time, but well worth it. Not a crack in sight as it cooled.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jlk300"},"reviewBody":"Disaster. I cooked this an extra half hour and it still wouldn't set. The edges were dark an the inside was liquid. Ended up tossing the whole thing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"skthurow"},"reviewBody":"One of the very best cheesecakes I have ever tasted. The only thing I did different was that I baked it about 15 minutes longer and next time i would add another 5 min. so the center will set more. I took it to a luncheon and offered to have each person take a piece home if they wanted. Not one slice was left. I will make at two more before the Holidays are over.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"41707","romance_copy_dek":"I can't go to any Christmas gathering without this show-stopping dessert in tow. 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