Cranberry Cheesecake with Walnut Crust

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Ready In:
1hr 20mins
Ingredients:
10
Serves:
10
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • In a small bowl combine crumbs, walnuts and butter.
  • In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
  • Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
  • Spread with cranberry sauce; set aside.
  • Reduce oven temperature to 300 degrees.
  • In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
  • Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
  • Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
  • Cool on a wire rack, about 1 hour.
  • Cover and refrigerate until cold, about 4 hours.
  • Just before serving, remove cheesecake from pan to a serving plate.
  • Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
  • NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup.
  • Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar.
  • Using a fork, remove cranberries from sugar and place on a plate until ready to use.

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Reviews

  1. This cheesecake was absolutely wonderful! My whole family enjoyed it! I did add 3T of brown sugar to the crust recipe. Also, I put a pan of water in the oven to keep the air moist while the cheesecake was baking. When I took it out of the oven to cool I covered it with an inverted bowl to keep the moisture in as well. This is definatley a hit for the holidays!
     
  2. Made just a few changes- used cinnamon graham crackers instead of plain and baked cake in a 10" pan instead of a 9". Also before serving, I sprinkled cinnamon over the top of the cake. Went over well. One more cheesecake recipe to add to my growing collection. Lovely for the fall and winter. Thanks so much!
     
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Tweaks

  1. Made just a few changes- used cinnamon graham crackers instead of plain and baked cake in a 10" pan instead of a 9". Also before serving, I sprinkled cinnamon over the top of the cake. Went over well. One more cheesecake recipe to add to my growing collection. Lovely for the fall and winter. Thanks so much!
     

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