Cranberry Cheesecake

Maine Cranberry
Growers Association

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Cranberry Cheesecake

Ingredients:

1 cup cinnamon graham cracker crumbs (about 17 squares) (or you can use plain graham crackers with 1 tsp. cinnamon);
3 Tbsp sugar;
3 Tbsp butter or margarine, melted;

Filling Ingredients:

4 packages (8 ounces each) cream cheese, softened;
1 can (14 ounces) sweetened condensed milk;
1/4 cup lemon juice + 2 tsp. vanilla extract;
4 eggs;
1&1/2 cups chopped fresh or frozen cranberries;
1 tsp. grated orange peel;

Directions:
In a bowl, combine cracker crumbs and sugar; stir in butter (or margarine). 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 on a baking sheet. Bake at 325 degrees for 60 to 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, or replace garnish with cranberry sauce.
     Yield: 12 servings.

Cranberry sauce to serve on the side:

1/2 cup sugar;
1 Tbsp cornstarch;
1/2 cup cranberry juice (or water);
3/4 cup cranberries;
1/4 tsp. grated orange peel;

Recipe provided courtesy of:
Heather Armstrong
Etna, Maine
(adapted from a "Taste of Home" recipe that is in their new book, Holidays and Celebrations)

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Cranberry Cheesecake
Posted 11/01/01