For The Crust:
1 1/2 cups cinnamon graham cracker crumbs (about 24 squares)
1/4 cup granulated sugar
1/3 cup (6 tbsp.) 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 large eggs
1 1/2 cups chopped fresh or frozen cranberries
1 teaspoon grated orange peel
Sugared cranberries and orange peel strips, optional
In a bowl, combine cinnamon graham cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch (23cm) 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 (160 C) 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.
Makes 12 servings.
Date: November 29, 2002