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Cranberry Cheesecake

3/4 cup (175 mL) butter, softened
1/3 cup (75 mL) icing sugar
1 1/2 cups (375 mL) all-purpose flour
1 pkg. (250 g) cream cheese, softened
1 can (300 mL) Eagle Brand sweetened condensed milk
1/4 cup (50 mL) lemon juice
3 Tbsp. (45 mL) packed brown sugar
2 Tbsp. (30 mL) cornstarch
1 can (14 oz - 398 mL) whole cranberry sauce
1/3 cup (75 mL) all-purpose flour
1/4 cup (50 mL) cold butter
3/4 cup (175 mL) chopped pecans or walnuts

Cream together soft butter and icing sugar until fluffy. Gradually stir in 1 1/2 cups (375 mL) flour. Press onto bottom of 13x9-inch (3.5-L) baking pan. Bake at 350 F (180 C) 15 minutes or until lightly browned. In mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice. Pour over prepared crust.

Combine 1 Tbsp. (15 mL) of the brown sugar and corn starch. Mix well. Stir in cranberry sauce and spoon evenly over cheese layer. Combine remaining brown sugar and 1/3 cup (75 mL) of the flour. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45 minutes or until golden. Cool. Serve warm or chilled. Makes 12 servings.

Submitted by Fran MacKinnon, Crapaud.

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