Cheesecake takes a walk on the tart and sweet side with a cinnamon-spiked cranberry sauce topping.
Ingredients:
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1-1/2 cups sugar, divided
1 tsp. ground cinnamon, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs
1-1/2 cups
fresh cranberries (1/2 of 12-oz. pkg.)
1/2 cup
water
1-1/2 cups
thawed COOL WHIP Whipped Topping
Directions:
Heat oven to 325ºF.
Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until blended; press onto bottom of 9-inch spring form 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 heat 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.
Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until blended; press onto bottom of 9-inch spring form 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 heat 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.
Kraft Kitchens Tips
Healthy Living
Good news! You'll save 60 calories and 7g of
total fat, including 4g of saturated fat, per serving by preparing with
PHILADELPHIA Neufchatel Cheese, 3/4 cup cholesterol-free egg product and
COOL
WHIP LITE Whipped Topping.
How to Prepare in 13x9-inch Pan
Prepare using 13x9-inch pan. Reduce baking time to 42 to 44 min. or until center is almost set.
How to Use Entire Bag of Cranberries
Prepare cranberry sauce as directed, using 1
pkg. (12 oz.) fresh cranberries, 3/4 cup sugar, 1 cup water and 1/2 tsp.
cinnamon. Spread half over chilled cheesecake as directed. Serve
remaining with sliced cooked turkey or as a bread spread for turkey
sandwiches.
Source: kraftrecipes.com
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