Cranberry-Glazed Cinnamon Cheesecake

4.8
(12) 11 Reviews
Prep Time
15
min.
Total Time
6
hr.
5
min.
Servings

16 servings

Topped with fresh cranberries, this showstopper party cheesecake is made with sour cream for a smooth and rich appeal.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • 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 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 cheesecake 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 use.
  • Spoon cranberry glaze over cheesecake just before serving.

Healthy Living

Save 60 calories and 8g of total fat, including 4g of sat fat, per serving by preparing with crushed low-fat graham crackers (about 9 crackers), PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Note

If using a dark nonstick springform pan, reduce oven temperature to 300ºF.

Substitute

Substitute 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar) for the brown sugar.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 380
% Daily Value
Total fat 27g
Saturated fat 15g
Cholesterol 140mg
Sodium 310mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 22g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 8 %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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  • Toni10171966 |

    Fabulous recipe.. took one to a thanksgiving dinner & everyone even after that huge meal had a slice and made room.. wow awesome recipe

  • abroadna |

    Great recipe will make again without the topping its too tart.

  • tiburonca |

    I've made this cheesecake twice and it is one of the best cheesecake recipes I ever made...everyone loved it both times. The tanginess of the cranberries is a great evener for the sweetness of a cheesecake. I added a little bit more brown sugar to the cranberry mixture (which is delicious) so that it wasn't too tangy. I also baked it longer than the advised "until center is almost set" to avoid a mushy center.

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