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Cranberry Cheesecake With Walnut Crust

CRANBERRY CHEESECAKE WITH WALNUT CRUST

Time: 80 minutes

Steps:

  • preheat oven to 325 degrees
  • in a small bowl combine crumbs , walnuts and butter
  • in the bottom of a 9-inch spring-form pan firmly press crumb mixture
  • bake until golden , 5 to 6 minutes
  • remove from oven
  • cool slightly
  • spread with cranberry sauce
  • set aside
  • reduce oven temperature to 300 degrees
  • in the large bowl of an electric mixer beat cream cheese , sugar and flour until smooth
  • beat in eggs , sour cream and vanilla until well blended
  • spread evenly over cranberry sauce
  • bake until a knife inserted 1-1 / 2-inches from the edge comes out clean , about 1 hour
  • turn off oven
  • leave cheesecake in oven with door ajar until top is firm to the touch , about 30 minutes
  • cool on a wire rack , about 1 hour
  • cover and refrigerate until cold , about 4 hours
  • just before serving , remove cheesecake from pan to a serving plate
  • garnish with sugared cranberries , kiwi slices and mint leaves , if desired
  • add fresh cranberries , a few at a time , turning to coat
  • then place in a bowl of granulated sugar
  • using a fork , remove cranberries from sugar and place on a plate until ready to use


cranberry cheesecake with walnut crust image

Number Of Ingredients: 10

Ingredients:

  1. graham cracker crumbs
  2. walnuts
  3. butter
  4. whole berry cranberry sauce
  5. cream cheese
  6. granulated sugar
  7. flour
  8. eggs
  9. sour cream
  10. vanilla extract


CRANBERRY CHEESECAKE WITH WALNUT CRUST

Make and share this Cranberry Cheesecake with Walnut Crust recipe from Food.com.

Recipe From food.com

Provided by RecipeNut

Time 1h20m

Yield 10 serving(s)

Steps:

  • Preheat oven to 325 degrees.
  • In a small bowl combine crumbs, walnuts and butter.
  • In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
  • Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
  • Spread with cranberry sauce; set aside.
  • Reduce oven temperature to 300 degrees.
  • In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
  • Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
  • Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
  • Cool on a wire rack, about 1 hour.
  • Cover and refrigerate until cold, about 4 hours.
  • Just before serving, remove cheesecake from pan to a serving plate.
  • Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
  • NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup.
  • Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar.
  • Using a fork, remove cranberries from sugar and place on a plate until ready to use.


Cranberry Cheesecake with Walnut Crust image

Number Of Ingredients: 10

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped walnuts
  • 1/4 cup butter, melted
  • 1 (16 ounce) can whole berry cranberry sauce
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup flour
  • 3 eggs
  • 8 ounces sour cream
  • 2 teaspoons vanilla extract


FESTIVE CRANBERRY-TOPPED CHEESECAKE

When my daughter was 4 months old, my husband and I hosted both our families for Christmas dinner. I served this cheesecake for dessert. It's quite festive and was thoroughly enjoyed by all. -Stacy Dutka, Bienfait, Saskatchewan

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 6-8 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the orange juice and zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust. , Return pan to baking sheet. Bake at 325° for 45-50 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 overnight., In a large saucepan, combine the cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.


Festive Cranberry-Topped Cheesecake image

Number Of Ingredients: 18

Ingredients:

  • 2 cups crushed shortbread cookies
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 3 cups fresh or frozen cranberries, coarsely chopped
  • 1-1/4 cups sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1/4 cup orange juice
  • 1/2 cup coarsely chopped pecans, toasted


CRANBERRY CHEESECAKE

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.


Cranberry Cheesecake image

Number Of Ingredients: 12

Ingredients:

  • 2 cups graham cracker or shortbread cookie crumbs
  • 1/3 cup butter, melted
  • TOPPING:
  • 2 cups fresh or frozen cranberries
  • 2/3 cup sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 5 large eggs, lightly beaten


CRANBERRY WALNUT CHEESECAKE PIE

I got this off the Keebler site. It is fabulous! I made this at Thanksgiving for some of the family who are not fond of Pumpkin Pie. Everybody loved it! This is a wonderful pie to serve during the Holidays along with your traditional pies!

Recipe From food.com

Provided by Little Bee

Time P4DT15m

Yield 8 serving(s)

Steps:

  • In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute.
  • (Mixture will be very thick.) Whisk in half of the whipped topping.
  • Carefully spread half of pudding mixture in crust.
  • Spoon half of cranberry sauce over pudding mixture.
  • Sprinkle with half of the walnuts.
  • Top with remaining pudding mixture.
  • Refrigerate at least 4 hours or until set.
  • Top with remaining cranberry sauce, whipped topping and walnuts.
  • Garnish as desired.
  • Store in refrigerator.
  • *Note:To toast walnuts, spread evenly on baking sheet.
  • Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring once or twice.


Cranberry Walnut Cheesecake Pie image

Number Of Ingredients: 7

Ingredients:

  • 1 1/4 cups cold milk
  • 2 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling
  • 1/2 teaspoon grated lemons, rind of or 1/2 teaspoon lemon, zest of
  • 1 (8 ounce) container frozen non-dairy topping, thawed,divided
  • 1 keebler graham cracker pie crust
  • 1 (16 ounce) can whole berry cranberry sauce, divided
  • 1/2 cup chopped walnuts, toasted,divided (*)


WHITE CHOCOLATE-CRANBERRY CHEESECAKE

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 3h40m

Yield 8 to 10 servings

Steps:



White Chocolate-Cranberry Cheesecake image

Number Of Ingredients: 17

Ingredients:

  • 18 whole graham crackers, finely crushed (about 2 cups crumbs)
  • 2 tablespoons sugar
  • Pinch of freshly grated nutmeg
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted and slightly cooled
  • 4 ounces white chocolate, chopped, plus shaved chocolate for topping
  • 4 8-ounce packages cream cheese, at room temperature
  • 1 cup sour cream
  • 1 cup plus 2 tablespoons sugar
  • 4 large eggs
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1-pound bag cranberries (thawed and drained if frozen)
  • 1 cup sugar
  • 1 teaspoon grated orange zest
  • 2 tablespoons fresh orange juice


CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE

Recipe From epicurious.com

Yield Serves 12

Steps:

  • Make cranberry purée:
  • Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours.
  • Make crust:
  • Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
  • Make filling:
  • Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.
  • Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.
  • Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
  • Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
  • Remove pan sides. Serve cake with Cranberry-Raspberry Compote.


Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote image

Number Of Ingredients: 22

Ingredients:

  • For cranberry purée
  • 2 cups fresh cranberries or frozen, thawed
  • 2/3 cup sugar
  • 2/3 cup fresh orange juice
  • 2 tablespoons grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 teaspoons vanilla extract
  • For crust
  • Nonstick vegetable oil spray
  • 2 3/4 cups finely ground butter biscuit cookies or butter cookies
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • For filling
  • 4 8-ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup whipping cream
  • 1 tablespoon vanilla extract
  • Cranberry-Raspberry Compote


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