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    Great cheesecake recipes at Recipes.it

      RECIPE TITLE "Cranberry Cheesecake Recipe"
    Source: Taste of Home magazine,
    Courtesy of: Cooking.com

    yields 12 servings time--- difficultyeasy

    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!

     

      RECIPE INGREDIENTS

    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
    4 eggs
    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
    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. high.
      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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