CRANBERRY-GLAZED CINNAMON CHEESECAKE

Cranberry-Glazed Cinnamon Cheesecake image

Topped with fresh cranberries, this showstopper party cheesecake is made with sour cream for a smooth and rich appeal.

Provided by My Food and Family

Categories Dairy

Time 6h5m

Yield 16 servings

Number Of Ingredients 11

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/2 cup packed brown sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. ground cinnamon
4 eggs
3 Tbsp. fresh lemon juice, divided
1-1/2 tsp. cornstarch
1 pkg. (12 oz.) fresh cranberries

Steps:

Heat oven to 325ºF.
Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
Bake 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to use.
Spoon cranberry glaze over cheesecake just before serving.

Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 140 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g