This luscious cheesecake can be prepared up to two days ahead of time and stored in the refrigerator. Although it's a great alternative for Thanksgiving dessert, it can certainly be enjoyed anytime. Serves 12.
Instructions
1. Place a rack in the center of the oven and preheat to 350 degrees F.
2. Butter a 9 1/2-inch springform pan.
3. Wrap the outside bottom part of the pan with aluminum foil.
4. Mix the cracker crumbs, 1/4 c. of the sugar and the melted butter in a small bowl.
5. Press the mixture into the bottom of the springform pan and about 1 inch up the sides of the pan.
6. Bake crust for 10 minutes and set aside.
7. Combine the cranberries, 2 c. water and 1/2 c. of the sugar in a large saucepan and bring to a boil over medium-high heat, stirring occasionally.
8. Reduce heat to medium-low and cook until thick and reduced to 2 cups. (The cranberries will "pop" and split open.)
9. Put cranberry mixture in a bowl and cool completely. Stir often as it cools.
10. Beat the cream cheese until smooth, about 1 minute, in a large bowl.
11. Add the remaining 3/4 c. plus 2 tbsp. sugar and beat another minute. Scrape down the sides of the bowl as you beat the mixture.
12. Beat in the eggs one at a time.
13. Beat in 1 1/2 c. of the cranberry mixture, the sour cream and the cornstarch.
14. Pour the mixture into the crust. Dot the top of the cheesecake with tablespoons of the remaining cranberry mixture.
15. Bake cheesecake 15 minutes.
16. Reduce heat to 325 degrees F and bake 50 to 60 more minutes, or until the edges are puffed and brown.
17.Remove the cheesecake from the oven and run a knife around the inside of the pan, but leave the cheesecake in the pan.
18. Cool completely and then cover with plastic wrap and refrigerate at least 4 hours.
19. Remove the sides of the pan and the foil from the bottom part of the pan. Serve cold.
Tags: cranberry mixture, bottom part, mixture into, Reduce heat
