Cranberry-Cinnamon Cheesecake

1. 1

   Heat oven to 325 degrees F.

2. 2

   Mix graham crumbs, 2 Tbsp.

3. 3

   sugar, 1/2 tsp.

4. 4

   cinnamon and butter until blended; press onto bottom of 9-inch springform pan.

5. 5

   Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended.

6. 6

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

7. 7

   Pour over crust.

8. 8

   Bake 55 min.

9. 9

   to 1 hour 5 min.

10. 10

    or until center is almost set.

11. 11

    Cool on rack 15 min.

12. 12

    Run knife around rim of pan to loosen cake; cool before removing rim.

13. 13

    Refrigerate cheesecake 4 hours.

14. 14

    Meanwhile, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min.

15. 15

    or until sauce is slightly thickened and berries have softened, stirring occasionally.

16. 16

    Cool slightly; refrigerate until ready to serve.

17. 17

    Spread cranberry sauce over cheesecake just before serving.

18. 18

    Serve topped with COOL WHIP.

* Per serving · 4 servings · Values may vary.

No additional tips available.