Cranberry Celebration Cheesecake Recipe

Yield: 16 servings. Prep Time: 45 min. Bake: 1-3/4 hours

Ingredients

• 1/2 cup dried cranberries
• 2 cups cake flour
• 1/2 cup ground almonds
• 1/4 cup confectioners' sugar
• 1/2 cup cold butter, cubed

FILLING:

• 3/4 cup plus 1-1/2 cups sugar, divided
• 2 tablespoons cornstarch
• 1/4 cup cranberry juice
• 2 cups fresh or frozen cranberries
• 4 packages (8 ounces each)

 PHILADELPHIA® Cream Cheese, softened

• 1 teaspoon vanilla extract
• 4 eggs, lightly beaten

TOPPING:

• 2 cups (16 ounces) sour cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup ground almonds
• 1/4 cup sliced almonds, toasted

Directions

• In a food processor, finely chop dried cranberries. Add flour,

• almonds and confectioners' sugar; process until blended. Add butter;

• pulse just until crumbly.

• Press onto the bottom and 1-1/2 in. up sides of a greased 10-in.

• springform pan. Place on a baking sheet. Bake at 350° for 10

• minutes.

• In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in

• cranberry juice until smooth. Add berries. Cook and stir until

• thickened and bubbly. Set aside.

• In a large bowl, beat the cream cheese, vanilla and remaining sugar

• until smooth. Add eggs; beat just until combined. Pour half of

• batter into crust. Carefully spoon 3/4 cup berry mixture over

• batter; top with remaining batter.

• Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes

• longer or until center is almost set. Combine the sour cream, sugar

• and vanilla; spread over top. Bake 20-30 minutes or until set. Cool

• on a wire rack for 10 minutes. Run a knife around edge of pan to

• loosen; cool 1 hour longer. Spread remaining berry mixture over the

• top. Refrigerate overnight.

• Beat cream until stiff peaks form; fold in ground almonds. Pipe

• around top edge of cheesecake; sprinkle with sliced almonds.