Cranberry Cheesecake

Photo by Stephanie Knewasser

From the kitchen of Renee Wilson

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 prepared pan.

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.

Add:

3/4 c + 2 Tbsp sugar

Beat for 1 minute.

One at a time, beat in:

3 large eggs, at room temp

Beat in:

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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