Cranberry Cheesecake With Walnut Crust Recipes

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CRANBERRY CHEESECAKE WITH WALNUT CRUST



Cranberry Cheesecake with Walnut Crust image

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

Provided by RecipeNut

Categories     Cheesecake

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 573.8, Fat 39.3, SaturatedFat 19.9, Cholesterol 155.4, Sodium 373.5, Carbohydrate 49.3, Fiber 1.3, Sugar 39.6, Protein 8.6

CRANBERRY WALNUT PIE



Cranberry Walnut Pie image

This pie is a delicious, festive treat that looks and tastes like you spent hours in the kitchen baking it. I've made this pie for parties and family gatherings and always get rave reviews. It's the first dessert to disappear at Thanksgiving and Christmas dinner.

Provided by kcryss

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

⅔ cup light corn syrup
⅔ cup packed dark brown sugar
3 eggs
¼ cup butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 cup chopped walnuts
1 (9 inch) prepared pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
  • Line a 9-inch pie plate with the prepared crust. Pour in cranberry and walnut mixture; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to prevent burning.
  • Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 53.6 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 352.1 mg, Sugar 26.5 g

CRANBERRY WALNUT CHEESECAKE PIE



Cranberry Walnut Cheesecake Pie image

Cranberry sauce and walnuts are a perfect holiday complement to this chilled cheesecake pie.

Provided by Allrecipes Member

Time 4h15m

Yield 8

Number Of Ingredients 7

1 ¼ cups cold milk
2 (3.4 ounce) packages cheesecake flavor instant pudding & pie filling
½ teaspoon grated lemon peel
1 (8 ounce) tub frozen whipped topping, thawed, divided
1 KEEBLER® READY CRUST® Graham Pie Crust
1 (16 ounce) can whole berry cranberry sauce, divided
½ cup chopped walnuts, divided

Steps:

  • Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute. Gently stir in half of whipped topping. Spread half of pudding mixture on bottom of crust.
  • Spread half of cranberry sauce over pudding mixture. Sprinkle 1/4 cup walnuts. Top with remaining pudding mixture.
  • Refrigerate 4 hours until set. Garnish with remaining whipped topping and 1/4 cup walnuts. Serve with remaining cranberry sauce. Refrigerate leftovers.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 63.6 g, Cholesterol 3 mg, Fat 20.2 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 9.5 g, Sodium 325.1 mg, Sugar 40.1 g

WINNING CRANBERRY CHEESECAKE



Winning Cranberry Cheesecake image

The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1-1/2 cups fresh or frozen cranberries
CRUST:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
4 large eggs, lightly beaten
1 cup eggnog
1 tablespoon vanilla extract

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet., Bake until center is almost set, 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.

Nutrition Facts : Calories 345 calories, Fat 13g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY CHEESECAKE



Cranberry Cheesecake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

CRANBERRY-WALNUT CHEESECAKE PIE



Cranberry-Walnut Cheesecake Pie image

Cranberry sauce and toasted walnuts are sandwiched between two fluffy layers of cheesecake-flavor pudding in this luscious no-bake holiday pie.

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Yield 10 servings

Number Of Ingredients 6

2 pkg. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
1-1/4 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (16 oz.) whole berry cranberry sauce, divided
1/2 cup chopped toasted walnuts

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP.
  • Spread half the pudding mixture onto bottom of crust; cover with half the cranberry sauce. Sprinkle with nuts; cover with remaining pudding mixture.
  • Refrigerate several hours or until firm.
  • Top with remaining COOL WHIP and cranberry sauce just before serving.

Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 2.7523 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CRANBERRY SWIRL CHEESECAKE



Cranberry Swirl Cheesecake image

Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h5m

Yield Serves 10 to 12

Number Of Ingredients 8

5 ounces graham crackers (about 8), broken into pieces
2 tablespoons unsalted butter, melted
1 1/4 cups plus 2 tablespoons sugar
2 pounds cream cheese (four 8-ounce bars), room temperature
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract or paste
4 large eggs, room temperature
1 cup Classic Cranberry Sauce or store-bought cranberry sauce

Steps:

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
  • Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
  • Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
  • Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
  • Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
  • Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.

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