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Cranberry-Glazed Cinnamon Cheesecake 

This brightcove player is created by Blackwell Team for testing.

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prep time
15 min
total time
6 hr
makes
16 servings, 1 piece (121 g) each

Ingredients:

  • 1-1/2 cups Honey Maid Graham Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 tsp. ground cinnamon
  • 3  eggs
  • 3 Tbsp. fresh lemon juice, divided
  • 1-1/2 tsp. cornstarch
  • 1/4 cup packed brown sugar
  • 1 pkg.  (340 g) fresh cranberries

  • MIX graham crumbs and butter; press onto bottom of 9-inch springform pan.
  • 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.
  • 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.
  • MEANWHILE, mix 1 Tbsp. lemon juice and cornstarch. 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 cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.

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