Rating: 4.5 stars 4.5
35 Ratings
  • 5 star values: 23
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake.

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
1 day 2 hrs
total:
1 day 3 hrs 15 mins
Servings:
14
Yield:
1 9-inch cheesecake
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
CRUST:
CRANBERRY TOPPING:
FILLING:

Directions

Instructions Checklist
  • Preheat an oven to 300 degrees F (150 degrees C). Combine crumbs and butter; press into the bottom of a 9-inch springform pan. Bake in the preheated oven for 5 to 8 minutes. Cool.

    Advertisement
  • Meanwhile, for the topping, combine water and sugar in a saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.

  • Preheat an oven to 350 degrees F (175 degrees C).

  • For the filling, beat cream cheese in a large mixing bowl until light. Gradually beat in sugar. Add eggs, one at a time, beating well after each. Add lemon juice. Pour into crust; spoon 4 tablespoons topping on filling and "marble" with a knife or spatula. Bake at in the preheated oven for 45 minutes. Turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaining topping on top; refrigerate overnight.

Nutrition Facts

457 calories; protein 8.4g; carbohydrates 39.5g; fat 30.6g; cholesterol 148.4mg; sodium 315.2mg. Full Nutrition
Advertisement