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Cranberry Cheesecake Recipe

Photo by: Taste of Home

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Every year when the cranberries are harvested, my family looks forward to eating this cheesecake.

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12-16 Servings
Prep: 30 min. Bake: 45 min. + chilling

Ingredients

2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter, melted
CRANBERRY TOPPING:
2/3 cup sugar
1/3 cup water
2 cups fresh cranberries
1 teaspoon lemon juice
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
5 eggs
1 tablespoon lemon juice

Directions

Combine crumbs and butter; press into the bottom of a 9-in. springform pan. Bake at 300° for 5-8 minutes. Cool.
Meanwhile, for topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
For filling, in a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl.
Bake at 350° for 45 minutes. turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaining topping on top; refrigerate overnight. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 237 calories, 11 g fat (6 g saturated fat), 92 mg cholesterol, 164 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Cranberry Cheesecake published in Grandma's Great Desserts Cookbook , p30

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Reviews for Cranberry Cheesecake (1)