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Categories:
graham cracker crumbs walnuts butter cranberry sauce cream cheese sugar flour eggs sour cream vanilla
Viewed: 35 - Published at: 4 years agoIngredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup walnuts chopped
- 1/4 cup butter
- 1 can cranberry sauce
- 3 packages cream cheese
- 3/4 cup sugar granulated
- 1/4 cup flour, all-purpose
- 3 large eggs
- 8 ounces sour cream dairy
- 2 teaspoons vanilla extract
Method
- Preheat oven to 325F (160C).
- In a small bowl combine crumbs, walnuts and butter.
- In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
- Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
- Spread with cranberry sauce; set aside.
- Reduce oven temperature to 300 degrees.
- In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
- Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
- Bake until a knife inserted 1 1/2 inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
- Cool on a wire rack, about 1 hour.
- Cover and refrigerate until cold, about 4 hours.
- Just before serving, remove cheesecake from pan to a serving plate.
- Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
