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Cranberry Cheesecake Recipe
|Cinnamon graham cracker crumbs||1 1⁄2 Cup (24 tbs) (About 24 Squares)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Cream cheese||32 Ounce, softened (Four 8 Ounce Each Packages)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped cranberries||1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)|
|Grated orange peel||1 Teaspoon|
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
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.