INGREDIENTS
for the cranberry puree
6 oz
fresh or frozen cranberries
1/4 cup
granulated white sugar
1/4 cup
water
zest of 1/2 orange
for the crust
3/4 cup
walnuts
1 1/2 cups
graham cracker crumbs
1/4 cup
sugar
9 tbsp
butter, melted
for the cheesecake
16 oz
full-fat cream cheese, room temperature
1/2 cup
Vermont Creamery Crème Fraîche, room temperature
1/2 cup
powdered sugar
1 tbsp
vanilla extract
2
large eggs, room temperature