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 Aaron's
Quick and Easy Cranberry Recipes for Holidays or Everyday,
Breads, Relish, Salad, and Pie Recipes
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CRANBERRY CHEESECAKE
CRANBERRY FILLING
3-1/2 c. cranberries
3/4 c. sugar
1/4 c. orange juice
Easier to make this ahead of time. Combine in saucepan, bring to
boil, medium-high heat, stirring until sugar dissolves. Reduce
heat and simmer until berries pop, stir frequently. Cool
completely.
CHEESE FILLING:
2 lbs. cream cheese, room temperature
1 1/2 c. sugar
4 lg. eggs
Beat cream cheese and sugar in large bowl until well blended.
Add eggs, one at a time; set aside
CRUST
1-1/2 c. vanilla wafer crumbs (40 wafers)
3 tbsp. melted unsalted butter
Preheat oven to 350 degrees. Lightly butter 9 inch springform
pan with 2 3/4 inch sides. Place cookie crumbs and butter in
bowl, mix until moist. Press onto bottom (not sides).
TOPPING
2 c. sour cream
1/2 c. sugar
1 tsp. vanilla
Pour cheese filling over crust. Spoon 1 1/2 cups cranberry
filling over cheese. With small knife, mix/swirl to form marble
pattern. Bake until center of cake is set (1 1/2 hours).
Transfer cake out of oven, maintain oven temperature. Make
Topping: Mix all in small bowl. Gently press down any raised
edges of cake. Spoon topping over cake. Bake 5 minutes. Cool in
pan, cover and refrigerate overnight. Release side. Serves
10-12.
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