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Cranberry Cheesecake Fingers

Source of Recipe

by Millie, from Good Housekeeping (EDC)


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3825.9

List of Ingredients

Crumb Crust:
* 2 1/4 cups graham cracker crumbs
* 1/2 cup butter or marg. melted (1 stick)
* 3 tablespoons sugar

Filling:
* 2 pkgs. (8 oz.) light cream cheese softened (Neufchatel)
* 3/4 cups sugar
* 2 tsps. grated fresh lemon peel
* 2 tsps. vanilla extract
* 3 large eggs
* 1 can (16 oz.) whole berry cranberry sauce


Recipe

Preheat oven to 350º. Grease a 13" x 9" metal baking pan.

Prepare crust: in bowl, with fork, mix crumbs. butter and sugar until blended. With hands, press evenly on bottom of prepared pan. Bake this for 10 minutes. Cool completely in pan on wire rack.

Prepare Filling: In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in sugar. Beat in lemon peel, vanilla and eggs just until blended. Pour cream cheese mixture evenly into cooled crust.

In small bowl, mix cranberry sauce with spoon to loosen, spoon dollops of sauce over cheese mixture. With tip of knife, cut and twist through mixture to create marble design.

Bake 40 to 45 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cover and refrigerate at least 6 hours or overnight until firm enough to slice.

To serve, cut lengthwise into 4 strips, then cut each strip crosswise into 12 fingers.