cranberry cheesecake

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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