16 ounces cream cheese, softened at room temperature
1/2 cup shredded white cheddar cheese
1/2 teaspoon alcohol-free vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans
Fresh rosemary sprigs for garnish
Instructions
Start by preheating your oven to 375 degrees Fahrenheit. Lightly grease an oven-safe baking dish or a deep-dish pie plate with a small amount of butter or oil to prevent sticking.
In a medium saucepan over medium heat, combine the fresh cranberries, sugar, orange juice, and orange zest. Cook the mixture for about 8 to 10 minutes, stirring occasionally, until the cranberries have popped and the liquid has thickened into a syrupy sauce. Remove from the heat and stir in the ground cinnamon.
In a medium mixing bowl, beat the softened cream cheese with the alcohol-free vanilla extract until it is smooth and creamy. Fold in the shredded white cheddar cheese until well combined.
Spread the cream cheese mixture into an even layer at the bottom of your prepared baking dish. Carefully pour the warm cranberry sauce over the top of the cheese, spreading it to the edges. Sprinkle the chopped pecans evenly over the cranberry layer for a bit of added crunch.
Place the dish in the preheated oven and bake for 15 to 20 minutes. You want the cheese to be hot and bubbly around the edges and the cranberries to be glistening. Once done, remove from the oven and garnish with fresh rosemary sprigs for a festive Christmas look.
