Cranberry Cheesecake Dessert Recipe

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Cranberry Cheesecake Dessert Recipe

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I'm always asked to bring this memorable layered dessert to Christmas parties, and I'm happy to oblige. People rave about the combination of rich cheesecake, tangy cranberries and chewy coconut.
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + chilling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter
  • 1/2 cup finely chopped walnuts
  • 1/4 cup sweetened shredded coconut
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup sweetened shredded coconut

Directions

In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and coconut. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until lightly browned.
Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Spread evenly over crust. Bake for 15 minutes.
Spoon cranberry sauce over filling; sprinkle with walnuts and coconut. Bake 15-20 minutes longer or until top is lightly browned. Cool completely on a wire rack. Refrigerate until chilled. Yield: 15 servings.
Originally published as Cranberry Cheesecake Dessert in Country Woman Christmas Annual 2007, p55

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  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter
  • 1/2 cup finely chopped walnuts
  • 1/4 cup sweetened shredded coconut
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup sweetened shredded coconut
  1. In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and coconut. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until lightly browned.
  2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Spread evenly over crust. Bake for 15 minutes.
  3. Spoon cranberry sauce over filling; sprinkle with walnuts and coconut. Bake 15-20 minutes longer or until top is lightly browned. Cool completely on a wire rack. Refrigerate until chilled. Yield: 15 servings.
Originally published as Cranberry Cheesecake Dessert in Country Woman Christmas Annual 2007, p55

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