Cranberry Cheesecake Recipe


Preparation Time10 MinCooking Time1 Hr 20 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings6
SpecialityMain Ingredient


 Cinnamon graham cracker crumbs1 1⁄2 Cup (24 tbs) (About 24 Squares)
 Sugar1⁄4 Cup (4 tbs)
 Butter/Margarine1⁄3 Cup (5.33 tbs), melted
 Cream cheese32 Ounce, softened (Four 8 Ounce Each Packages)
 Sweetened condensed milk14 Ounce (1 Can)
 Lemon juice1⁄4 Cup (4 tbs)
 Chopped cranberries1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)
 Grated orange peel1 Teaspoon

Nutrition Facts

Serving size

Calories 923 Calories from Fat 627

% Daily Value*

Total Fat 71 g109.6%

Saturated Fat 40.3 g201.6%

Trans Fat 0 g

Cholesterol 356.6 mg

Sodium 629.9 mg26.2%

Total Carbohydrates 56 g18.8%

Dietary Fiber 1.3 g5.1%

Sugars 50.7 g

Protein 19 g37.6%

Vitamin A 51.7% Vitamin C 18.1%

Calcium 36.1% Iron 7.7%

*Based on a 2000 Calorie diet


In a bowl, combine cracker crumbs and sugar; stir in butter.
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 pan on a baking sheet.
Bake at 325° for 60-70 minutes or until center is almost set.
Cool on a wire rack lor 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.