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Cranberry Cheesecake

Servings: 12
Cranberry Cheesecake, a perfect ending to your Thanksgiving or Christmas dinner. A wonderful combination of a cinnamon flavored graham cracker crumb crust, with a cranberry and lemon-orange flavored creamy sweet cream cheese filling. This is a wonderful cheesecake to serve for any holiday occassion.

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.

Source: Cooking.com
Date: November 29, 2002