Cranberry-Glazed Cinnamon Cheesecake
5 Review(s)
6 Hr
Prep : 15 Min Cook: 5 Hr 45 Min
This fabulous extra-creamy cheesecake showcases the flavours of the season.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-1/2 cups graham crumbs
2
1/4 cup butter, melted
3
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
4
1 cup granulated sugar
5
1 cup sour cream
6
2 tsp. ground cinnamon
7
3 eggs
8
3 Tbsp. fresh lemon juice, divided
9
1-1/2 tsp. corn starch
10
1/4 cup packed brown sugar
11
1 pkg. (340 g) fresh cranberries
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How do I make it ?
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Step 1
Heat oven to 325ºF. Step 2
Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Step 3
Beat cream cheese and granulated sugar in large bowl with mixer until well 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. Step 4
Bake 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Step 5
Meanwhile, mix 1 Tbsp. lemon juice and corn starch. Cook cranberries, brown sugar and remaining lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in corn starch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving. Kraft Kitchen Tips!
Make Ahead
Cooled cheesecake can be stored in refrigerator up to 24 hours before serving. Top with cranberry glaze just before serving.
Substitute
Prepare using frozen cranberries.
Note
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Healthy Living
Save 50 calories and 7 grams of total fat, including 4 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and low fat sour cream.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Fat 22 g
Saturated fat 13 g
65 %
Cholesterol 105 mg
Sodium 320 mg
13 %
Carbohydrate 29 g
Fibre 2 g
Sugars 21 g
Protein 6 g
Vitamin A
20 %
Vitamin C
6 %
Calcium
8 %
Iron
4 %
Servings
Makes 16 servings, 1 piece (121 g) each.
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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