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Cranberry Cheesecake

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

12-16 ServingsPrep: 30 min. Bake: 45 min. + chilling

Ingredients

2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter, melted
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, lightly beaten
1 tablespoon lemon juice

Directions

Combine crumbs and butter; press onto the bottom of a 9-in.
springform pan. Place on a baking sheet. 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 of the 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.

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Cranberry Cheesecake (continued)

Directions (continued)

Pour into crust. Spoon 1/4 cup topping over filling; cut through
filling with a knife to swirl.
Return pan to baking sheet. Bake at 350° for 45 minutes. Turn
oven off; let cheesecake stand in oven for 1 hour. Remove from oven;
cool on a wire rack.
Carefully run a knife around sides of pan to loosen. Pour remaining
topping over cheesecake. Refrigerate overnight. Remove sides of pan
before cutting. 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.