This recipe for marble cake yields a tasty dessert that’s simple to make from scratch and will impress your visitors! I frequently make it.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 7 hrs 55 mins |
| Total Time: | 9 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 1 large orange
- 1 ¾ cups crushed vanilla wafers
- ¼ cup finely chopped pecans (Optional)
- 1 tablespoon sugar
- ½ cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 3 eggs, lightly beaten
- 3 ounces white baking chocolate, chopped
- 1 cup fresh cranberries, coarsely chopped
- ¼ cup granulated sugar
- 2 tablespoons orange juice
Instructions
- Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
- Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
- Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
- Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
- Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
- Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
- Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
- Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
- Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.
- Add a citrus twist to a classic dessert with this delicious cheesecake recipe. Line your spring-form pan with heavy duty aluminum foil to ensure your crust will stay dry while your cake stays creamy.
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 20 g |
| Sodium | 325 mg |
| Sugars | 24 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This was one of the best & easiest orange cheesecakes that I’ve ever made ! Since I didn’t have any vanilla wafers on hand, I just changed the crust to graham cracker crumbs, with great results. The cranberry orange sauce has become an all-time favorite &” go-to” basic recipe to have on hand. YUMMY !!
Awesome. Everyone loved it! Even my cranberry and orange haters LOL
Best cheesecake I ever made! Garnished with frosted cranberries, it was pretty and delicious.