2 1/4 c
graham crackers, crushed
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can whole cranberry
(3 pkg) cream cheese
1Combine 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.
2Position knife blade in food processor bowl. Add cranberry sauce and cinnamon; process until smooth. Set aside.
3Beat 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.
4Pour 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
5Bake at 350° for 15 minutes. Reduce oven temperature to 225°. Bake 1 hour and 10 minutes.
6Remove 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.
7Remove 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.)
8Remove sides of pan. Garnish, if desired with fresh cranberries, mint, or whipping cream
About this Recipe
Carol Junkins CarolAJ - Nov 2, 2011
yum sounds wonderful to me ~ I have a Group called Cranberry and Blueberries Lovers United hope you'll join me there would love to have any of your berry recipes!!
Laura Darragh Laulee - Sep 17, 2012
This sounds wonderful. I was wondering could you use cranberry jelly instead of the whole berries..I'm going to make this and have it for thanksgiving this year. It's coming up so fast..Thank you for sharing..Laura
Carol Junkins CarolAJ - Sep 18, 2012
I'm sure that shouldn't make much difference Laura ~