Cranberry Cinnamon Cheesecake Recipes

Steps:

• Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. , Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight. , In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour. , Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers.

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 6-8 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the orange juice and zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust. , Return pan to baking sheet. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large saucepan, combine the cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.

Steps:

• Heat oven to 325ºF.
• Mix 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 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; 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 use.
• Spoon cranberry glaze over cheesecake just before serving.

Steps:

• In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and milk until fluffy. Beat in lemon juice until smooth. Add eggs; beat on low speed just until combined. Fold in cranberries and orange zest. Pour filling over crust. Place on pan on a baking sheet. , Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate for at least 6 hours or overnight. Garnish with sugared cranberries and orange zest strips if desired.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

Steps:

• Heat oven to 325ºF.
• Combine graham crumbs, butter, 2 Tbsp. sugar and 1/2 tsp. cinnamon; press onto bottom of 9-inch springform pan.
• Beat Neufchatel and 1 cup of the remaining sugar in large bowl with mixer until blended. Add egg product; beat on low speed just until blended. Pour over crust.
• Bake 55 min. to 1 hr. 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate 4 hrs.
• Meanwhile, combine cranberries and water with remaining sugar and cinnamon in saucepan. Bring to boil over medium-high heat; simmer over low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly, then refrigerate until ready to serve.
• Spread cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.

Steps:

• Heat oven to 325ºF.
• Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until 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 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 is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring cranberries, water, 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 COOL WHIP.

Steps:

• 1. Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon, and butter until blended; press into bottom of a 9-inch springform pan.
• 2. Beat cream cheese and 1 cup of the remaining sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 3. Bake in a preheated 325-degree oven for 55 to 60 minutes, or until center is almost set. Cool on rack 15 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.
• 4. Meanwhile, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat for 8 to 10 minutes or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
• 5. To serve, spread cranberry sauce over cheesecake. Serve topped with Cool Whip.