Ellen Bales


This recipe combines a unique blend of ingredients that make for a superb-tasting cheesecake.
Recipe & Photo:


★★★★★ 1 vote

20 Min
1 Hr


  • 1 1/2 c
    honey maid graham cracker crumbs
  • 1 1/2 c
    sugar, divided
  • 1 tsp
    ground cinnamon, divided
  • 1/4 c
    (1/2 stick) butter, melted
  • 4 pkg
    (8 oz.ea.) cream cheese, softened
  • 4
  • 1 1/2 c
    fresh cranberries (1/2 of 12-oz. pkg.)
  • 1/2 c
  • 1 1/2 c
    thawed cool whip topping



  1. Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon, and butter until blended; press into bottom of a 9-inch springform pan.
  2. Beat cream cheese and 1 cup of the remaining sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  3. Bake in a preheated 325-degree oven for 55 to 60 minutes, or until center is almost set. Cool on rack 15 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.
  4. Meanwhile, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat for 8 to 10 minutes or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
  5. To serve, spread cranberry sauce over cheesecake. Serve topped with Cool Whip.

Printable Recipe Card


Dietary Needs: Vegetarian

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