We know what you're thinking? I just stuffed myself into a food coma, why on earth would I eat cheesecake? This is the perfect post-Thanksgiving easy entertaining and the cheesecake is not your grandmother's recipe. This, instead, is a lighter version (in texture, not in calories), that will leave you satisfied, but not belly-bombed.
Cranberry CheesecakeServes 8
Graham Cracker Crust
- 1 Sleeve Whole Graham Crackers (about 6)
- 1 Stick Butter, Melted and Slightly Cooled
- 1/4 Cup Sugar
- 2 (8oz) Bars Cream Cheese
- 1 Cup Sour Cream
- 4 Eggs
- 1/4 + 2/3 Cups Sugar
- 3/4 Cup Cranberry Sauce
Preheat an oven 375 degrees F.
In a food processor combine graham crackers, 1/4 Cup sugar and melted butter until combined. Press into greased pie pan. Bake about 8-10 minutes.
Lower the oven to 350 degrees.
Meanwhile, heat water in a large tea kettle or pot to use as a water bath.
In a stand mixer, combine cream cheese and sugar until light and fluffy, scraping down as necessary. Add eggs one at a time and beat in sour cream.
Pour filling into graham cracker crust. Spoon cranberry sauce around the cheesecake base and lightly swirl with a chopstick, toothpick or butter knife.
Place pan in roasting pan and create a water bath, pouring boiling water 1/2 way up the pie pan.
Bake until set, 40-60 minutes. Cool completely before serving.