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Cranberry Cheesecake

published: April 1st 2009
source: Lesa Jackson

Ingredients:
1 ½ cups cinnamon graham cracker crumbs (about 24 squares)
¼ cup sugar
1/3 cup butter or margarine, melted

For the Filling:
4 packages (8 ounces each) cream cheese, softened
A can sweetened condensed milk
¼ cup lemon juice
4 eggs
1 ½ cups chopped fresh or frozen cranberries
1 teaspoon grated orange peel 
Sugared cranberries and orange peel strips, optional

Directions

In a bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch spring form pan; set aside.

In a mixing bowl, beat cream cheese and milk until smooth. Beat in lemon juice until smooth. Add eggs; beat on low speed just until combined. Fold in cranberries and orange peel. Pour over the crust.

Place pan on a baking sheet. Bake at 325 degrees F. for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate for at least 5 hours or overnight. Remove sides of pan. Garnish with sugared cranberries and orange peel if desired.