Cranberry-Glazed Cinnamon Cheesecake

360 16 servings, 1 piece (121 g) each
Recipe By
(4) 4 Reviews
Prep Time
Total Time

16 servings, 1 piece (121 g) each

This fabulous extra-creamy cheesecake showcases the flavours of the season.

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What You Need

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Make It

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  • 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 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.

Make Ahead

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


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.


  • 16 servings, 1 piece (121 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (121 g) each
Calories 330
% Daily Value
Total fat 22g
Saturated fat 13g
Cholesterol 105mg
Sodium 320mg
Carbohydrate 29g
Dietary fibre 2g
Sugars 21g
Protein 6g
Vitamin A 20 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

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  • LindaTozer |

    This was a very successful desert. Very flavourful and not too sweet. I will definitely bake this again. Everyone loved it!

  • beau04 |

    I would omit the cinnamon next time I make it, tastes to much cinnamon

  • angelajennifertaylor |

    I make this chesscake EVERY year for x-mas.... it NEVER lasts! I always use Social Tea cookies for the base, rather than the Graham (lighter tasting). I would eat it all up myself!!! mmmmmmmmm