Desserts

Cranberry-Glazed Cinnamon Cheesecake

Cranberry-Glazed Cinnamon Cheesecake recipe

photo by:kraft

Fresh cranberries mean holidays, and nothing rings in the season more deliciously than this showstopper party dessert made with sour cream for smoothness and rich flavor.

time

prep:

15 min

total:

6 hr 5 min

servings

total:

16 servings

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Ingredients

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/4

cup butter, melted

1/2

cup packed brown sugar, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup granulated sugar

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. ground cinnamon

eggs

Tbsp. fresh lemon juice, divided

1-1/2

tsp. cornstarch

pkg. (12 oz.) fresh cranberries

Make It

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 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.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 8g fat, including 5g saturated fat, per serving by preparing with crushed HONEY MAID Low Fat Honey Grahams (about 9 crackers), PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Note

If using 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.

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abroadna

posted:12/30/2012

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

tiburonca

posted:12/30/2010

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.

kathyamico

posted:12/29/2010

This recipe is amazing. I always ulternate
flavors. Do everything the same including
cinn.Skip the cranberry glaze. In the mix
while its in the pan add spoonfuls of pie
filling of your
choise.(blueberry/raspberry/strawberry/cherry
) Take a knife and swirling for a marble
look. Looks amazeing taste amazing. I have
even taken instant espresso and coffee
liquiore for a espresso cheese cake. Yumm!!
The best recipe I have ever tried.

katniblick

posted:12/27/2010

This was excellent...cheesecake was nice in that it was baked, yet creamy...the tip with the water didn't work, but the topping was beautiful and a nice contrast to the cake...

aerobertson

posted:12/2/2010

This is a fantastic recipe - everyone who tried it loved it, and some asked for the recipe. Great!

latinbaby96

posted:1/19/2010

I substitute the sugar for splenda on the cake and half and half Splenda brown sugar on the topping. And I made my topping with fresh strawberry. It was a winning. I did for my son birthday (he is a diet) and my family ask for me to do it in Christmas and New years. I did again without substitute the sugar but with strawberries and was excellent too.

1cookiebaker

posted:1/5/2010

My niece (who is a novice cook) and I made this cheesecake for a family Christmas eve get-together. Easy to make. It was a big hit!!!

a cook

posted:12/17/2009

I made this cheesecake for our chick flick night. It was a hit everyone who had room for dessert wanted the recipe. It is a hit.

Def1107

posted:12/7/2009

I made this cheesecake for Thanksgiving the cheese cake was great, but the cranberry topping was tart even after I added the sugar as directed. Instead of using the cranberry topping I substituted the cranberry topping with cherry and strawberry pie filling/topping. I enjoyed making the cheese cake and I really appreciate Kraft for having the video on the website, this made me feel more confident when making the cheese cake. Please for all receipts I would advise Kraft to include the video online. Thanks

guacamolly

posted:12/1/2009

You need to spray your springform pan with cooking spray if it isn't nonstick. I didn't, and it stuck like crazy and was NOT pretty! The topping was very tart also, I'd probably add more brown sugar and some regular sugar if I made it again. The cheesecake itself was VERY good though!