4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. ground cinnamon
3 Tbsp. fresh lemon juice, divided
1-1/2 tsp. cornstarch
1 pkg. (12 oz.) fresh cranberries
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 well 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 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 spoon over cheesecake just before serving.
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