Cranberry Citrus Cheesecake

6  Ratings
  • 30 min prep
  • 6 hr 30 min total
  • Makes 16 servings.

Cranberry Citrus Cheesecake Recipe


  • 1 pkg. (10.5 oz.) NEWTONS FRUIT THINS Cranberry Citrus Oat Cookies, divided
  • 2 Tbsp. butter, melted
  • 3 pkg. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 1 Tbsp. lemon zest
  • 4 eggs


  • Heat  oven to 350ºF.
  • Reserve  10 cookies. Finely crush remaining cookies; mix with butter. Press onto bottom of 9-inch springform pan. Stand reserved cookies around edge of pan.
  • Beat  cream cheese, sugar, flour and vanilla with mixer until blended. Add sour cream and zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake  1 hour or until center is almost set. Run knife around edge of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Recipe Tips

Size-WiseEnjoy your favorite foods on occasion but remember to keep tabs on portions.

Serving SuggestionTop each serving with a light drizzle of lemon curd.

SubstitutePrepare using NEWTONS FRUIT THINS Blueberry Brown Sugar Cookies. Top each serving with a light drizzle of blueberry sauce.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 370 
    • Total fat 22 g
    • Saturated fat 12 g
    • Cholesterol 115 mg
    • Sodium 250 mg
    • Carbohydrate 29 g
    • Dietary fiber 1 g
    • Total sugars 18 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 15 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.