Comida Kraft
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Cranberry-Glazed Cinnamon Cheesecake

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16 servings

This fabulous extra creamy cheesecake showcases the flavors of the season.

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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. piloncillo; 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. Cook cranberries, lemon juice and remaining piloncillo in saucepan on medium-high heat 7 min. or until berries soften and release their juices. Add cornstarch mixture; cook and stir 1 min. or until thickened; cool. Refrigerate until ready to spoon over cheesecake just before serving.

Healthy Living

Save 60 calories and 8g of fat, including 4g of saturated 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.


Both the cooled cheesecake and cranberry glaze can be refrigerated (separately) up to 24 hours before topping cheesecake with cranberry glaze before serving.


Prepare using frozen cranberries.


  • 16 servings

Nutritional Information

Serving Size 16 servings
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.

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