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Desserts

Cranberry-Glazed Cinnamon Cheesecake

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video 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  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

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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