Served at the 2023 Say Cheese Wine Trail, Hermannhof Winery


¾ cup butter, softened
½ cup granulated sugar
1 ¼ cups all-purpose flour
1 ½ cups walnut pieces, coarsely ground

3 (8-ounce) cream cheese, softened
1 ¼ cups granulated sugar
1 tsp vanilla extract
1 tsp finely grated orange rind
3 large eggs

2 cups sour cream
½ cup granulated sugar

½ cup Orange Juice
½ cup brown sugar
1 16 oz can jellied cranberry sauce
1 cinnamon stick


Crust: Heat oven to 350 degrees F. With an electric mixer, beat butter and sugar. Add flour and nuts; mix to blend thoroughly. Press dough onto the bottom of 10×15-inch jellyroll pan (not up sides). Bake for 10 minutes; remove to a rack to cool.

Filling: With an electric mixer, beat cream cheese, sugar, vanilla, and orange rind until smooth. Beat in eggs, one at a time, until the mixture is blended thoroughly. Spread the filling evenly over the crust. Return to oven and bake for 20 minutes. The top will look set but the center will be creamy. Remove to a wire rack and cool for 5 minutes while preparing topping.

Topping: Stir together sour cream and sugar. Spread the mixture carefully and evenly over the cheesecake with a rubber spatula. Return to oven and bake for 5 minutes more. Remove to a wire rack to cool. Refrigerate before cutting to chill completely. Cut cheesecake into 1-inch squares and decorate each piece with glaze.

Glaze: Mix all in a saucepan, bring mixture to a boil, reduce heat to simmer, and cook for 10 minutes. Let cool. Servings, 150 squares

Serve with Hermannhof Valvin Muscat.

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