Cranberry Cheesecake

1¼ cups graham cracker crumbs (about 16 squares)

2 tablespoons sugar

¼ cup margarine or butter, melted

2 packages (8 ounces each) cream cheese, softened

2 eggs

¾ cup sugar

2 teaspoons vanilla

1 carton (8 ounces) dairy sour cream (1 cup)

2 tablespoons sugar

2 teaspoons vanilla

Cranberry Topping (below) or sweetened sliced strawberries

Heat oven to 350°. Mix cracker crumbs and 2 tablespoons sugar; stir in margarine. Press in ungreased baking pan, 9 X 9 X 2 inches, or against bottom and side of 9-inch pie plate. Beat cream cheese slightly. Add eggs, ¾ cup sugar and 2 teaspoons vanilla; beat until light and fluffy. Pour over crumb mixture.

Bake until firm, about 25 minutes. Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla; spread carefully over warm cheesecake. Cool. Refrigerate at least 3 hours. Spoon Cranberry Topping over each serving. 9 to 12 servings.

CRANBERRY TOPPING

Heat ¾ cup sugar and ½ cup corn syrup to boiling. Add 2 cups cranberries; heat to boiling. Simmer 1 minute; remove from heat. Cool. 

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993