Citrus Cranberry Cheesecake
- 1 1/2 cups cinnamon graham cracker crumbs (about 24 squares)
- 1/4 cup sugar
- 1/3 cup butter or margarine, melted
- For the Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup lemon juice
- 4 eggs
- 1 1/2 cups chopped fresh or frozen cranberries
- 1 teaspoon grated orange peel
- Sugared cranberries and orange peel strips, optional
In a bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a mixing bowl, beat cream cheese and milk until smooth. Beat in lemon juice until smooth. Add eggs; beat on low speed just until combined. Fold in cranberries and orange peel. Pour over the crust.
Place pan on a baking sheet. Bake at 325 degrees F for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate for at least 6 hours or overnight. Remove sides of pan. Garnish with sugared cranberries and orange peel if desired.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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