Cranberry-Glazed Cinnamon Cheesecake

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prep time

15 min

total time

6 hr

makes

16 servings, 1 piece (121 g) each

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video by: kraft

recipe by: kraft

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

Make It

HEAT oven to 325ºF.

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.

kraft kitchens tips

Make Ahead

Cooled cheesecake can be stored in refrigerator up to 24 hours before serving. Top with cranberry glaze just before serving.

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.