Cranberry-Glazed Cinnamon Cheesecake

7  Ratings
  • 15 min prep
  • 6 hr total
  • Makes 16 servings, 1 piece (121 g) each.


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Cranberry-Glazed Cinnamon Cheesecake Recipe

Ingredients

  • 1-1/2 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 tsp. ground cinnamon
  • 3 eggs
  • 3 Tbsp. fresh lemon juice, divided
  • 1-1/2 tsp. cornstarch
  • 1/4 cup packed brown sugar
  • 1 pkg.  (340 g) fresh cranberries

Instructions

  • Heat  oven to 325ºF.
  • Mix  crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat  cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake  50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Meanwhile,  mix 1 Tbsp. lemon juice and cornstarch. Cook cranberries, brown sugar and remaining lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.

Recipe Tips

Make AheadCooled cheesecake can be stored in refrigerator up to 24 hours before serving. Top with cranberry glaze just before serving.

NoteIf using a dark nonstick springform pan, reduce oven temperature to 300ºF.

Better For YouSave 50 calories and 7 grams of total fat, including 4 grams of saturated fat, per serving by preparing with brick light cream cheese and low-fat sour cream.

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Nutrition Information

Makes 16 servings, 1 piece (121 g) each.

Nutrition per serving:

  • Calories 330 
  • Total fat 22 g
  • Saturated fat 13 g
  • Cholesterol 105 mg
  • Sodium 320 mg
  • Carbohydrate 29 g
  • Dietary fibre 2 g
  • Sugars 21 g
  • Protein 6 g
  • Vitamin A 20 %DV
  • Vitamin C 6 %DV
  • Calcium 8 %DV
  • Iron 4 %DV

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