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Cheesecake Supreme with Cranberry Glaze


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At a glance
Cooking Method

For cheesecake:
1 3/4 c graham crackers, finely crushed
1/4 c hazelnuts, finely chopped
1/2 t ground cinnamon
1/2 c unsalted butter
3, 8 oz pkgs softened cream cheese
1 c granulated sugar
2 T all-purpose flour
1 t bourbon vanilla
2 eggs
1 egg yolk
1/4 c milk


For glaze:
1 c cranberry juice
1 T cornstarch
1 c granulated sugar
1, 10 oz pkg fresh cranberries


Preheat oven to 350°.

For crust, combine crackers, hazelnuts & cinnamon. Cut in butter. Press into bottom of 9” spring-form pan. Combine cream cheese, sugar, flour, & vanilla in a mixer bowl.

Beat with mixer till fluffy. Add eggs & yolk; beat at low speed till combined. Stir in milk & pour into crust-lined pan.

Place spring-form pan in roasting pan filled with hot water halfway up sides of spring-form pan. Place in oven.

Bake at 350° for 40-50 min till center appears nearly set when shaken.

Cool 15 min; loosen crust from sides of pan; cool for additional 20 min. Remove sides of pan.

Cool completely. Chill at least 4 hrs.

To make cranberry glaze: In saucepan dissolve cornstarch into cranberry juice. Add sugar & cranberries. Cook & stir until bubbly & thickened. Cool & serve over cheesecake.

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