Cranberry Cheesecake Recipe

Name: Cranberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. graham cracker crumbs; 1/2 c. finely chopped walnuts; 1/2 c. melted butter; 2 (16 oz.) cans whole cranberry sauce; 24 oz. cream cheese; 2/3 c. sugar; 1/4 c. flour; 3 eggs; 8 oz. sour cream; 2 tsp. vanilla

Servings: persons

1 1/2 c. graham cracker crumbs
1/2 c. finely chopped walnuts
1/2 c. melted butter
2 (16 oz.) cans whole cranberry sauce
24 oz. cream cheese
2/3 c. sugar
1/4 c. flour
3 eggs
8 oz. sour cream
2 tsp. vanilla

1
Preheat oven to 325u00b0.
2
Mix graham cracker crumbs, butter and walnuts together.
3
Press into spring-form pan.
4
Spread 1 can whole cranberry sauce over crust.
5
Mix softened cream cheese, sugar and eggs well . Add flour, sour cream and vanilla; beat 2 minutes. Pour in pan over cranberry sauce.
6
Bake at 325u00b0 for 1 hour until firm to touch.
7
Turn off oven and leave slightly ajar to cool for 30 minutes.
8
Refrigerate for 3 to 4 hours.
9
Top with can of whole cranberry sauce and cranberries.

1573

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. graham cracker crumbs, 1/2 c. finely chopped walnuts, 1/2 c. melted butter, 2 (16 oz.) cans whole cranberry sauce, and more.

Yes, Cranberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Cheesecake

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