(Philadelphia Cream Cheese)
How can you resist cheesecake, especially one that looks this delicious?
Cook Time:
Prep Time:20 min
Total Time:5 hours40 min
Servings: 16
Ingredients:
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
Preparation:
Heat oven to 325ºF.
Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until well blended; press onto bottom of 9-inch springform pan.
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.
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.
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.
Spread cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.
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