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Cranberry Crown Cheesecake Recipe

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This recipe for Cranberry Crown Cheesecake, by , is from The Holloway Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Burnside
Added: Monday, December 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup graham cracker crumbs
2 T butter, melted
1 1/2 tsp unflavored gelatin
2 T orange-flavor liqueur or orange juice
3 c cream cheese
1 c sugar
4 large eggs
2 c baked Cranberry -Orange Sauce (see additional recipe)

Directions:
Directions:
In a 9 inch cheesecake pan with removable rim, mix graham cracker crumbs and butter. Pat mixutre evenly over bottom and about 1/2 inch up the sides of pan.
Bake crust at 350 degrees for 8 to 10 minutes
In a 1 1/2 quart pan, mix gelatin with 2 T cold water, let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.
In a large bowl, with a mixer on medium speed, beat cheese, sugar and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.
Bake cheesecake in a 325 degree oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, atleast 2 hours. Serve, or cover in airtight container and chill up to 1 day.
Just before serving lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is a great cheesecake recipe from Sunset Magazine!

 

 

 

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