Cranberry-Cinnamon Cheesecake


 (Philadelphia Cream Cheese)

  • Prep Time


  • Cook Time


  • Total Time

    5hr 40min

  • Servings


How can you resist cheesecake, especially one that looks this delicious? 


  • 1 1/2 cup HONEY MAID Graham Cracker Crumbs
  • 1 1/2 cup sugar, divided
  • 1 teaspoon ground cinnamon, divided
  • 1/4 cup butter, melted
  • 4 Packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 4 Eggs
  • 1 1/2 cup fresh cranberries (1/2 of 12-oz. pkg.)
  • 1/2 cup water
  • 1 1/2 cup thawed COOL WHIP Whipped Topping


Step 1:

  • Heat oven to 325ºF.

Step 2:

  • Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until well blended; press onto bottom of 9-inch springform pan.

Step 3:

  • Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Step 4:

  • Bake 55 to 1 hour 5 min. or until center is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Step 5:

  • Meanwhile, bring cranberries, water and remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.

Step 6:

  • Spread cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.