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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 2/3 cups graham cracker crumbs
1/3 cup chopped walnuts
3 tbsp sugar
6 tbsp butter, melted
Filling
3 (8 oz) pkg cream cheese, softened
1/4 tsp salt
1 cup sugar
4 large eggs
2 tbsp cornstarch
1 pinch nutmeg
1 (16 oz) can whole berry cranberry sauce (about 1 3/4 cups)
1/2 cup chopped walnuts
Zest from one orange
Preheat the oven to 325. For the crust, combine graham cracker crumbs, walnuts, sugar, and butter. Press mixture into the bottom of a 10 inch springform pan.
For the cheesecake, in the bowl of your stand-type mixer, beat the cream cheese, salt, and sugar together. Beat in the eggs, cornstarch, and nutmeg. Chop the cranberry sauce in the blender. Add the 1/2-cup walnuts and zest. Set aside.
Pour cream cheese batter into the prepared crust. Spoon the cranberry sauce on top. Use a straightedge spatula and vertically cut through the batters to create a cranberry swirl in the cheesecake. Bake for 60 minutes or until the cheesecake tests done. Cool completely and then chill in the refrigerator before serving. Baker’s notes: Try baking it as a layered cheesecake putting half of the cheesecake filling in the crust, spooning the cranberry filing into the shell, and then the second half of the filling.
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CRANBERRY NUT CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 2/3 cups graham cracker crumbs
1/3 cup chopped walnuts
3 tbsp sugar
6 tbsp butter, melted
Filling
3 (8 oz) pkg cream cheese, softened
1/4 tsp salt
1 cup sugar
4 large eggs
2 tbsp cornstarch
1 pinch nutmeg
1 (16 oz) can whole berry cranberry sauce (about 1 3/4 cups)
1/2 cup chopped walnuts
Zest from one orange
Preheat the oven to 325. For the crust, combine graham cracker crumbs, walnuts, sugar, and butter. Press mixture into the bottom of a 10 inch springform pan.
For the cheesecake, in the bowl of your stand-type mixer, beat the cream cheese, salt, and sugar together. Beat in the eggs, cornstarch, and nutmeg. Chop the cranberry sauce in the blender. Add the 1/2-cup walnuts and zest. Set aside.
Pour cream cheese batter into the prepared crust. Spoon the cranberry sauce on top. Use a straightedge spatula and vertically cut through the batters to create a cranberry swirl in the cheesecake. Bake for 60 minutes or until the cheesecake tests done. Cool completely and then chill in the refrigerator before serving. Baker’s notes: Try baking it as a layered cheesecake putting half of the cheesecake filling in the crust, spooning the cranberry filing into the shell, and then the second half of the filling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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