Cranberry Cheesecake with Walnut Crust
Author: Kitchens
  • 1 1/2 Cups Graham cracker crumbs
  • 1/2 Cup finely chopped walnuts
  • 1/4 Cup (1 stick) butter; melted
  • 1 can (16 ounces) whole cranberry sauce
  • 3 package (8 ounces each) cream cheese softened
  • 3/4 Cup granulated sugar
  • 1/4 Cup flour
  • 3 eggs
  • 8 ounces dairy sour cream
  • 2 teaspoons vanilla extract
  1. Preheat oven to 325 degrees.
  2. In a small bowl combine crumbs, walnuts and butter.
  3. 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.
  4. Spread with cranberry sauce; set aside. Reduce oven temperature to 300 degrees.
  5. In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
  6. 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.
  7. Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, about 4 hours.
  8. 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.
This is a wonderful Thanksgiving holiday dessert, also suited well to post-holiday cooking to use up the leftover cranberry sauce.
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