CINNAMON & CRANBERRY CHEESECAKE

Cinnamon & Cranberry Cheesecake image

Take a walk on the tart and sweet side with a cinnamon-spiked cranberry cheesecake. Give this Cinnamon & Cranberry Cheesecake a try.

Provided by My Food and Family

Categories Dairy

Time 6h25m

Yield 16 servings

Number Of Ingredients 9

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Ingredients

1-1/2 cups graham cracker crumbs
1-1/2 cups sugar, divided
1 tsp. ground cinnamon, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs
1-1/2 cups fresh cranberries (1/2 of 12-oz. pkg.)
1/2 cup water
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 325ºF.
Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until 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 blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. 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 cheesecake 4 hours.
Meanwhile, bring cranberries, water, 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.

Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 6 g