Cinnamon & Cranberry Cheesecake
This recipe makes 25 servings with 204 calories, 3g of protein, and 16g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of water, sugar, philadelphia cream cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 6 hours and 25 minutes.
Instructions
Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until blended; press onto bottom of 9-inch springform 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.
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.