Cranberry Cinnamon Cheesecake

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!

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 egg s
  • 1½ cups fresh cranberries
  • ½ cup water
  • 1½ cups thawed frozen whipped topping

Nutrition facts

Recipe Tips


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.