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Desserts

Spiced Cranberry Cheesecake

photo by:kraft
A gingersnap cookie crust perfectly complements the creamy spiced-cranberry filling in this luscious chilled cheesecake.
time
prep:
15 min
total:
5 hr 35 min
servings
total:
16 servings

What You Need

1-1/2
cups  finely crushed gingersnaps (about 24 cookies)
3
Tbsp.  butter or margarine, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
4
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
tsp.  ground nutmeg
1/2
cup  boiling water
1
pkg.  (3 oz.) JELL-O Cranberry Flavor Gelatin
1/2
cup  cold water
1/2
cup  whole berry cranberry sauce

Make It

HEAT oven to 325ºF.

MIX crumbs and butter; press onto bottom and up side of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in sour cream and nutmeg; pour into crust. Bake 1 hour and 15 to 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water and cranberry sauce. Refrigerate 5 to 10 min. or until slightly thickened. Spoon onto room temperature cheesecake. Refrigerate at least 4 hours before serving.

Kraft Kitchens Tips

Size-Wise
Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.
Special Extra
For an extra "wow," garnish this cheesecake with sugar-frosted fresh cranberries and sprigs of fresh mint.
Don't have a springform pan?
This recipe can also be made in a 13x9-inch pan. Line pan with foil, with ends of foil extending over sides of pan. Use foil handles to lift cheesecake from pan before cutting to serve.
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