Cranberry-Cinnamon Cheesecake

Prep time20 min

Total time5hr 40min

Servings16 servings

Heat oven to 325ºF.
Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until well blended; press onto bottom of 9-inch springform pan.
Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 to 1 hour 5 min. or until center is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Meanwhile, bring cranberries, water and remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
Spread cranberry sauce over cheesecake just before serving. Serve topped with whipped topping.

Better For You
Good news! You'll save 60 calories, 7 grams of total fat and 4 grams of saturated fat per serving by preparing with Neufchatel cheese, cholesterol-free egg product and frozen lite whipped topping.
How to Prepare in 13x9-inch Pan
Prepare using 13x9-inch pan. Reduce baking time to 42 to 44 min. or until center is almost set.
How to Use Entire Bag of Cranberries
Prepare cranberry sauce as directed, using 1 pkg. (12 oz.) fresh cranberries, 3/4 cup sugar, 1 cup water and 1/2 tsp. cinnamon. Spread half over chilled cheesecake as directed. Serve remaining with sliced cooked turkey or as a bread spread for turkey sandwiches.

120843

Nutrition Information Nutrition Per Serving
Calories	370
	% Daily Value*
Total fat 25g
Saturated fat 15g
Cholesterol 130mg
Sodium 310mg
Carbohydrate 31g
Dietary fiber 1g
Total sugars 24g
Protein 6g
Vitamin A	15 %DV
Vitamin C	0 %DV
Calcium	6 %DV
Iron	4 %DV

You May Also Enjoy:

OREO & Fudge Ice Cream Cake