Cranberry-Glazed Cinnamon Cheesecake – a delicious recipe with Honey, butter, Cream Cheese, sugar, sour cream, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325 degrees F.
2
Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3
Beat cream cheese and granulated sugar in large bowl with mixer until well blended.
4
Add sour cream and cinnamon; mix well.
5
Add eggs, 1 at a time, beating on low speed after each just until blended.
6
Pour over crust.
7
Bake 50 min.
8
or until centre is almost set.
9
Run knife around rim of pan to loosen cake; cool before removing rim.
10
Refrigerate 4 hours.
11
Meanwhile, mix 1 Tbsp.
12
lemon juice and corn starch.
13
Cook cranberries, brown sugar and remaining lemon juice in saucepan on medium-high heat 7 min.
14
or until berries soften and release their juices, stirring frequently.
15
Stir in corn starch mixture; cook and stir 1 min.
16
or until thickened.
17
Cool.
18
Refrigerate until ready to spoon over cheesecake just before serving.
1264
kcal
Calories
81
g
Fat
120
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1-1/2 cups Honey Maid Graham Crumbs, 1/4 cup butter, melted, 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, 1 cup granulated sugar, and more.
Yes, Cranberry-Glazed Cinnamon 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.
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