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Cranberry-Glazed Cinnamon Cheesecake 

Cinnamon and cranberries pair together to make a delicious festive dessert. Julie walks us through this holiday cheesecake recipe made with Philadelphia Cream Cheese.
prep time
15 min
time
6 hr 5 min
servings
16 servings

what you need

  • 1-1/2  cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar, divided
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup granulated sugar
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2 tsp. ground cinnamon
  • 4  eggs
  • 3 Tbsp. fresh lemon juice, divided
  • 1-1/2 tsp. cornstarch
  • 1 pkg. (12 oz.) fresh cranberries

  • MIX graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
  • BEAT cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • BAKE 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • MEANWHILE, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.

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