From the kitchen of Renee Barkwell- Wilson. This pretty
cheesecake was first served at Thanksgiving. It can be made
two days in advance. Also great for Christmas.
Lightly butter a 9 1/2" springform pan.
In a small bowl, mix:
1 1/2 c crushed graham crackers (about 7 oz)
1/4 c sugar
5 Tbsp unsalted butter, melted
Mix until well combined.
Press evenly into the bottom & about 1" up the sides of the
Bake @ 350 for 10 minutes.
In a large saucepan:
12 oz bag fresh cranberries
2 c water
1/2 c sugar
Bring to a boil over med-high heat, stirring to dissolve sugar.
Reduce the heat to med-low.
Cook, stirring often to avoid scorching, until very thick &
reduced to about 2 cups.
Transfer to bowl & cool completely, stir often.
In a mixing bowl, beat:
3 8 oz pckgs cream cheese, at room temp
Beat until smooth, about 1 minute.
3/4 c + 2 Tbsp sugar
Beat for 1 minute.
One at a time, beat in:
3 large eggs, at room temp
1 1/2 c cranberry mixture
1 1/4 c sour cream
1 Tbsp cornstarch
Pour into the prepared crust.
Dot the surface with spoonfuls of remaining cranberry mixture.
Bake @ 350 for 15 minutes.
Bake @ 325, 50-60 minutes longer.
Bake until edges are puffed & lightly browned.
Remove from oven.
Run a thin knife around the inside of the pan to release the cheesecake from
the sides, but leave the sides attached. Cool completely on a cooling rack.
Cover the pan tightly with plastic wrap. Refrigerate at least 4 hrs or overnight.
It can be made up to 2 days ahead.
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