Cranberry Orange Cheesecake
4 cups Rice Chex Cereal (ground to 2 cups)
3 T granulated sugar
6 T clarified butter
3 – 8 oz. pkgs. Of cream cheese
1 orange zested and juiced
½ cup powdered sugar
Cranberry Chutney for topping (see recipe below)
Grind the chex cereal until they are about the same consistency of bread crumbs. Add butter and granulated sugar and stir until all of the cereal is moistened by the butter.
Press into the bottom of a 10” springform pan. Bake at 350 degrees for 15 minutes. Remove and let cool.
Mix softened cream cheese, orange zest, orange juice, and powdered sugar in a mixer until thoroughly combined. Pour into springform pan and chill for 4 hours in a refrigerator.
Remove from the refrigerator and slice. Place a large dollop of Cranberry chutney and dust with powdered sugar to serve.
Cranberry Chutney w/ Spicy Orange Glaze1 – cup water
1 – cup sugar
1 -12 oz. package of cranberries
1 – cup Patter Fam Spicy Orange Glaze
1 – cinnamon stick
Bring water and sugar to a boil in a medium sized pot. Add the cranberries, Orange Glaze and cinnamon stick and return to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Pour into a bowl, cover and allow to cool to room temperature before serving. Refrigerate until serving time.