Cranberry Cheesecake

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Serving: Makes 16 (1-wedge) servings.

Creamy and sweet cheesecake topped with bright, tangy cranberries.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 375 degrees Fahrenheit.

4. In a medium bowl, combine graham crackers, walnuts, cinnamon and butter; mix until well moistened. Press into the bottom and partway up the sides of a 9-inch springform pan.

5. Bake for 8 minutes; let cool on wire rack.

6. In a large bowl using an electric mixer on medium-low speed, combine eggs, Neufchatel, 1 cup sugar, vanilla and salt until well blended and smooth. Wash hands after handling raw egg.

7. Add sour cream and eggnog and beat an additional 2 to 3 minutes

8. Pour into crust and bake for 50 to 55 minutes or until center is just set. Remove from oven and cool on a wire rack for 10 minutes.

10. Carefully run a knife around the edge of pan to loosen. Cool for 1 hour longer at room temperature and then refrigerate for several hours or overnight.

11. In a medium saucepan, combine remaining sugar, cornstarch, cranberry juice, lemon juice and cranberries; bring to a boil over high heat.

12. Reduce heat to medium and cook, stirring often, until all berries have popped open. Remove from heat; set aside. When cooled, store in refrigerator.

13. Remove sides of pan from cake and spoon chilled cranberry mixture over top. Garnish with lemon peel and fresh mint, if desired.

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Nutrition Facts

Calories: 406 (Calories from Fat: 198)
Total Fat: 22g (Saturated Fat: 12g)
Protein: 7g
Total Carbohydrates: 45g (Dietary Fiber: 1g Sugars: 37g)
Cholesterol: 93mg
Sodium: 327mg