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Cranberry Cheesecake w/Walnut Crust




Source of Recipe


Internet


List of Ingredients




1-1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup butter or margarine, melted
1 16-ounce can whole cranberry sauce
3 8-ounce packages cream cheese, softened
3/4 cup sugar
1/4 cup all-purpose flour
3 eggs
1 8-ounce carton sour cream
2 teaspoons vanilla extract

Recipe



Preheat oven to 325°F. Grease a 9-inch springform pan with butter.

In a medium bowl, combine cracker crumbs, walnuts, and butter; mix well. Press firmly in the bottom of prepared springform pan.

Bake 5 minutes or until golden brown. Remove from oven; spread with cranberry sauce. Set aside.

Reduce oven temperature to 300°F.

In a large mixing bowl, combine cream cheese, sugar, and flour; beat until smooth. Add eggs, sour cream, and vanilla, beating until well blended. Spread evenly over the cranberry sauce.

Bake for 1 hour or until a knife inserted 1-1/2 inches from the edge comes out clean. Turn the oven off; prop the door open. Let cheesecake stand in the oven for 30 minutes. Cool on a wire rack. Cover and refrigerate for 4 hours.

Loosen sides of pan; remove cheesecake to a serving plate. Decorate with sugared cranberries, kiwi slices, and mint leaves, if desired.

NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup. Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar. Using a fork, remove cranberries from sugar and place on a plate until ready to use.

Serves 10