one 9" cheesecake

Our test kitchen staff discovered that Pepperidge Farm Bordeaux cookies make a great crumb crust.

How to Make It

Step 1

Combine cookie crumbs and melted butter; stir well. Press crumb mixture onto bottom and 1" up sides of a lightly greased 9" springform pan. Bake at 350° for 10 minutes. Let crust cool completely on a wire rack.

Step 2

Position knife blade in food processor bowl. Add cranberry sauce and spices; process until smooth. Set aside.

Step 3

Beat cream cheese at medium speed of an electric mixer until smooth. Add sugar and cornstarch; beat well. Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla.

Step 4

Pour half of batter into cookie crust; spoon 1/2 cup cranberry mixture over batter. Swirl gently with a knife. Top with remaining batter. Spoon 1/2 cup cranberry mixture over cheesecake, and swirl gently with a knife.

Step 5

Bake at 350° for 15 minutes. Reduce oven temperature to 225°. Bake 1 hour and 10 minutes.

Step 6

Remove from oven, and immediately run a knife around sides of cheesecake to loosen it from pan. Turn oven off; return cheesecake to oven, and let cool in oven 1 hour. Remove from oven; let cool completely in pan on a wire rack. Chill, uncovered, until ready to serve. (Cheesecake will continue to firm up as it chills.)

Step 7

Remove sides of pan. Garnish, if desired. Serve cheesecake with remaining cranberry mixture, if desired.

Christmas with Southern Living 1997

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