cranberry cheesecake

(1 rating)
Recipe by
Riki Cady
Tucson, AZ

I found this recipe about 10 years ago, it is now a requirement for Thanksgiving!

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For cranberry cheesecake

  • 2 1/4 c
    graham crackers, crushed
  • 1/4 c
    butter, melted
  • 16 oz
    can whole cranberry
  • 2 tsp
    cinnamon, ground
  • 24 oz
    (3 pkg) cream cheese
  • 1 c
    sugar
  • 1 Tbsp
    cornstarch
  • 4 lg
    eggs
  • 1 tsp
    vanilla extract

How To Make cranberry cheesecake

  • 1
    Combine graham crackers and melted butter; stir well. Press crumb mixture onto bottom and 1" up sides of a lightly greased 9" springform pan. Bake at 350° for 10 minutes. Let crust cool completely on a wire rack.
  • 2
    Position knife blade in food processor bowl. Add cranberry sauce and cinnamon; process until smooth. Set aside.
  • 3
    Beat cream cheese at medium speed of an electric mixer until smooth. Add sugar and cornstarch; beat well. Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla.
  • 4
    Pour half of batter into crust; spoon 1/2 cup cranberry mixture over batter. Swirl gently with a knife. Top with remaining batter. Spoon 1/2 cup cranberry mixture over cheesecake, and swirl gently with a knife
  • 5
    Bake at 350° for 15 minutes. Reduce oven temperature to 225°. Bake 1 hour and 10 minutes.
  • 6
    Remove from oven, and immediately run a knife around sides of cheesecake to loosen it from pan. Turn oven off; return cheesecake to oven, and let cool in oven 1 hour.
  • 7
    Remove from oven; let cool completely in pan on a wire rack. Chill, uncovered, until ready to serve. (Cheesecake will continue to firm up as it chills.)
  • 8
    Remove sides of pan. Garnish, if desired with fresh cranberries, mint, or whipping cream
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