Comida Kraft
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Cranberry-Cinnamon Cheesecake

(8) 7 Reviews
Prep Time
Total Time

16 servings

Cheesecake takes a walk on the tart and sweet side with a cinnamon-spiked cranberry sauce topping.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until blended; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour 5 min. or until center is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Meanwhile, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
  • Spread cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.

Healthy Living

Good news! You'll save 60 calories and 7g of total fat, including 4g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, 3/4 cup cholesterol-free egg product and COOL WHIP LITE Whipped Topping.

How to Prepare in 13x9-inch Pan

Prepare using 13x9-inch pan. Reduce baking time to 42 to 44 min. or until center is almost set.

How to Use Entire Bag of Cranberries

Prepare cranberry sauce as directed, using 1 pkg. (12 oz.) fresh cranberries, 3/4 cup sugar, 1 cup water and 1/2 tsp. cinnamon. Spread half over chilled cheesecake as directed. Serve remaining with sliced cooked turkey or as a bread spread for turkey sandwiches.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 370
Total fat 25g
Saturated fat 15g
Cholesterol 130mg
Sodium 310mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 24g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Saue78 |

    I was iffy about trying this out but we did and it was a big hit last thanksgivnig so we are doing again this year. great contrast of awsome flavors.

  • MamaFine |

    Today was my very first attempt at a cheesecake- ever! Cheesecake is my favorite dessert, but I've always been intimidated to try it. However, I came across this recipe just in time for Christmas and I just had to make an attempt. The video made me feel more confident, and I also watched the Cheesecake Tips video. I cooked it for the exact specified time & temp using a non-stick pan. I was a little nervous about the center setting since it wobbled for quite awhile, but by the time it was chilled completely (I'd say closer to 5-6 hours), it was perfect. My cheesecake cracked while cooling, but hey, that's what the glaze is for! The only thing I did differently, based on feedback from other reviews, was add a little more brown sugar (1/2 cup total) and about 2 Tbsp white sugar to my cranberries. I didn't feel they were too tart at all, just a perfect contrast to a wonderful cheesecake, very similar to a cherry pie filling. I loved this recipe so much that I am making another for a gather

  • aunwin |

    We had a thanksgiving themed tea party and I brought this cake. Everyone was begging for the recipe. I followed it exactly except no cool whip. Did not feel it need it.