"Cranberry Cheesecake Recipe"
Source: Taste of Home magazine,
Courtesy of: Cooking.com
12 servings ---
We love to discover new and interesting recipes, and this one from
Taste of Home magazine is just that. Served cold, this decadent
dessert is dotted with lots of cranberries nestled in a rich, cream
cheese filling. The crust is a buttery, graham cracker while the
topping is a nest of frosty, sugared cranberries and orange peel
strips. Will there be enough for seconds? We doubt it!
1 1/2 cups cinnamon graham cracker crumbs (about 24 squares)
1/4 cup sugar
1/3 cup butter or margarine, melted
For the Filling:
4 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 1/2 cups chopped fresh or frozen cranberries
1 teaspoon grated orange peel
Sugared cranberries and orange peel strips, optional
Parrish 9x3 Round Cheesecake Pan with Removable Bottom This
9-in. Round Pan is the one you'll want to use for baking cheesecakes
or any cake you wish to decorate and frost along the sides. A removable
bottom plate lets you lift the cake out without disturbing the sides,
allowing you place the cake on a more decorative stand for decorating
and serving. The pan is made of heavy-duty aluminum and measures 3-in.
| RECIPE METHOD
In a bowl, combine cracker crumbs and sugar; stir in butter. Press
onto the bottom of a greased 9-in. springform pan; set aside.
In a mixing bowl, beat cream cheese and milk until smooth. Beat
in lemon juice until smooth. Add eggs; beat on low speed just until
combined. Fold in cranberries and orange peel. Pour over the crust.
Place pan on a baking sheet. Bake at 325 degrees F 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. Remove sides
of pan. Garnish with sugared cranberries and orange peel if desired.
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