Riki Cady Recipe

Cranberry Cheesecake

By Riki Cady razberryriki


Recipe Rating:
 1 Rating
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake

Riki's Story

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

Ingredients

2 1/4 c
graham crackers, crushed
1/4 c
butter, melted
Find more recipes at goboldwithbutter.com
16 oz
can whole cranberry
2 tsp
cinnamon, ground
24 oz
(3 pkg) cream cheese
1 c
sugar
1 Tbsp
cornstarch
4 large
eggs
1 tsp
vanilla extract
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Directions Step-By-Step

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

About this Recipe

Main Ingredient: Dairy
Regional Style: American