Thursday, January 3, 2013

Cranberry Cinnamon Cheesecake

This is a really great and super duper easy cheesecake recipe; I found it in my Food & Family Magazine, Holiday 2012 issue.
-1 1/2 cup graham cracker crumbs {1 pkg. of crackers from a box}
-1 1/2 cup plus 2 tbsp sugar, divided
-1 tsp cinnamon, divided
-1/4 cup butter, melted
-4 pkg. {8 oz. each} cream cheese, softened
-4 eggs
-1 1/2 cups fresh cranberries {about 1/2 a 12 oz. bag}
-1/2 cup water
-1 1/2 cups cool whip, for serving, optional
1. Preheat oven to 325 degrees.
2. Grind graham crackers using a food processor or by placing the crackers in a gallon sized bag and rolling over them with a rolling pin.
3. Combine graham cracker crumbs, 2 tbsp sugar and 1/2 tsp cinnamon.
4. Add butter.
5. Mix well to distribute ingredients.
6. Press crumb mixture into the bottom of a 9 inch spring-form pan, set aside.
7. In a mixer beat cream cheese until soft; add 1 cup sugar and beat until smooth.
8. Add eggs.
9. Beat until smooth.
10. Pour cream cheese mixture over crust.
11. Bake cheesecake for about 75 minutes or until almost set in the middle.
12. Cool on wire rack for 15 minutes and then run a knife around the outside to loosen edges.
13. Refrigerate for at least 4 hours or until ready to serve.
14. Meanwhile, in a saucepan bring cranberries, water, 1/2 cup sugar and remaining 1/2 tsp cinnamon to a boil over medium-high heat.
15. Reduce heat to low and simmer for 10-15 minutes or until sauce is slightly thickened and berries have softened.
16. Cool slightly; cover and refrigerate until ready to serve.

When ready to serve:
1. Remove cheesecake from spring-form pan and place on serving dish.
2. Top cheesecake with cranberry mixture.
3. Cut and serve with Cool Whip if desired.  Enjoy!

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