Smart Choice Cranberry Cinnamon Cheesecake Food

CRANBERRY-GLAZED CINNAMON CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to use.
• Spoon cranberry glaze over cheesecake just before serving.

CREAMY CRANBERRY CHEESECAKE

Steps:

• Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. , Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight. , In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour. , Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers.

CRANBERRY-CINNAMON CHEESECAKE

Steps:

• 1. Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon, and butter until blended; press into bottom of a 9-inch springform pan.
• 2. Beat cream cheese and 1 cup of the remaining sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 3. Bake in a preheated 325-degree oven for 55 to 60 minutes, or until center is almost set. Cool on rack 15 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.
• 4. Meanwhile, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat for 8 to 10 minutes or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
• 5. To serve, spread cranberry sauce over cheesecake. Serve topped with Cool Whip.

SMART-CHOICE CRANBERRY-CINNAMON CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Combine graham crumbs, butter, 2 Tbsp. sugar and 1/2 tsp. cinnamon; press onto bottom of 9-inch springform pan.
• Beat Neufchatel and 1 cup of the remaining sugar in large bowl with mixer until blended. Add egg product; beat on low speed just until blended. Pour over crust.
• Bake 55 min. to 1 hr. 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate 4 hrs.
• Meanwhile, combine cranberries and water with remaining sugar and cinnamon in saucepan. Bring to boil over medium-high heat; simmer over low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly, then refrigerate until ready to serve.
• Spread cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.

CINNAMON & CRANBERRY CHEESECAKE

Steps:

• Heat oven to 325ºF.
• 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. Pour over crust.
• 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.

WINNING CRANBERRY CHEESECAKE

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.