Spiced Cranberry Cheesecake

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
5
hr.
35
min.
Servings

16 servings

A gingersnap cookie crust perfectly complements the creamy spiced-cranberry filling in this luscious chilled cheesecake.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 21g
Saturated fat 12g
Cholesterol 120mg
Sodium 290mg
Carbohydrate 28g
Dietary fiber 0g
Sugars 23g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %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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