Cinnamon cranberry cheesecake is a winter dessert that will knock your socks off. A cinnamon graham cracker crust is covered by a rich cheesecake filling and topped with a fresh cranberry sauce. This easy cheesecake recipe is great for any occasion.
Cinnamon Cranberry Cheesecake
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1-1/2 cups sugar, divided
1 tsp. ground cinnamon, divided
¼ cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups fresh cranberries (1/2 of 12-oz. pkg.)
½ cup water
1-1/2 cups thawed COOL WHIP Whipped Topping
Heat oven to 325ºF. MIX graham crumbs, 1 Tbsp. sugar, ½ tsp. cinnamon and butter until blended; press onto bottom of 9-inch springform pan.
Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour 5 min. or until center is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
Spread cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.
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