Have your bread pudding and cheesecake too! This cheesecake is a union of tasty cranberry bread pudding, cream cheese, ricotta cheese, citrus caramel sauce, with an unexpected and welcome toffee crunch. It's a bread pudding lover's cheesecake dream!
Heads up: There is an 8 hr setting (refrigeration) time!
Preheat your oven to 375. Spray 9” springform pan with non-stick vegetable spray.
In a medium bowl, stir together the graham cracker, bread crumbs, granulated sugar, 1/2 tsp. cinnamon and icing sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom of the pan. Bake until the crust is fragrant - approx. 10 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
In a separate bowl, mix together the milk, condensed milk, ½ tsp. cinnamon, and ½ tsp vanilla. Pour the mixture over the bread and stir until the bread is coated. Let soak 5 minutes. Stir in toffee bits and dried cranberries. Set aside.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently. Beat until very smooth and fluffy- about 5 minutes.
Make sure the cheese has no lumps. Add the granulated sugar and continue beating until well blended and smooth. Add the eggs one at a time, 1 tsp vanilla and 1 tsp cinnamon , beating just until blended.
Fold in the bread mixture and crushed cookies. Bake at 300 degrees F (in water bath- see NOTES OR simply put a pan 2/3 full of hot water UNDER the cheesecake to create moisture in oven) until the center jiggles like Jell-O when nudged- approximately 1 hour.
To make the Caramel-Orange Sauce: in a small, heavy saucepan, combine the sugar and orange juice, and orange zest. Cook over medium-high heat about 8 minutes until the sugar turns amber in color.
Remove from heat and quickly stir in the warm cream. Return sauce to stove, whisk in cornstarch and cook for approximately 5-7 additional minutes on medium low, until it thickens to the consistency of gravy. Whisk constantly turn to low at end up to 10 minutes.
When cake has completely cooled (20-30 minutes) pour topping over cheesecake and refrigerate for 8 hrs. or overnight.(*Note: Do not skip this step! It must be refrigerated for 8 hours or cake will have a runny center).
Top with toffee bits, orange zest and cranberries (as shown in photos) and serve.
*NOTE: *** QUICK DRIED BREAD: To dry out your bread very quickly, bake it in the oven at 300 degrees F for 3 minutes on each side!**NOTE: if you want to learn how to make a water bath, then watch this video on how to make a water bath for cheesecake! I like her trick of using a bigger pan to protect the cheesecake, but you can also tinfoil.**NOTE: For mini cheescakes: Use meat pie foil plates (5” X 1 3/8”) and cook the crust and filling for about half the time of the regular cheesecake (checking regularly for doneness).
Cranberry Bread pudding holiday cheesecake
Amount Per Serving
Calories 537Calories from Fat 216
% Daily Value*
Saturated Fat 13g81%
Vitamin A 855IU17%
Vitamin C 10mg12%
* Percent Daily Values are based on a 2000 calorie diet.