Cranberry Cinnamon Cheesecake

Name: Cranberry Cinnamon Cheesecake
Prep time: 20 min
Total time: 340 min
Yield: 16
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs); ¼ cup butter, melted; 1½ cups sugar, divided; 1 tsp. ground cinnamon, divided; 4 pkg. brick cream cheese, softened; 4 eggs; 1½ cups cranberries; ½ cup water; 1½ cups frozen whipped topping

Creamy New York style cheesecake is the perfect holiday dessert, but when topped with a homemade spiced cranberry sauce it becomes a spectacular ending to any celebration!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
¼ cup butter, melted
1½ cups sugar, divided
1 tsp. ground cinnamon, divided
4 pkg. (8 oz. each) brick cream cheese, softened
4 eggs
1½ cups fresh cranberries
½ cup water
1½ cups thawed frozen whipped topping

Directions

Heat oven to 325ºF.

Combine graham crumbs and butter with 2 Tbsp. sugar and 1/2 tsp. cinnamon; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.

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 min. to 1 hour 5 min. or until center of cheesecake is almost set. Cool 15 min. Run knife around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 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 cranberries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.

Spread cranberry sauce over cheesecake just before serving. Serve topped with whipped topping.