Cranberry Glazed Cinnamon Cheesecake

Name: Cranberry Glazed Cinnamon Cheesecake
Prep time: 15 min
Total time: 365 min
Yield: 16
Ingredients: 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs); ¼ cup butter, melted; ½ cup brown sugar, divided; 4 pkg. brick cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 2 tsp. ground cinnamon; 4 eggs; 3 Tbsp. fresh lemon juice, divided; 1½ tsp. cornstarch; 1 pkg. cranberries

Fresh cranberries mean holidays, and nothing rings in the season more deliciously than this showstopper party dessert made with sour cream for smoothness and rich flavor.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
¼ cup butter, melted
½ cup packed brown sugar, divided
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 tsp. ground cinnamon
4 eggs
3 Tbsp. fresh lemon juice, divided
1½ tsp. cornstarch
1 pkg. (12 oz.) fresh cranberries

Directions

Heat oven to 325ºF.

Combine graham crumbs, butter and 2 Tbsp. brown sugar; 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 center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours. Meanwhile, mix 1 Tbsp. lemon juice and cornstarch until blended; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.