Recipes - Cranberry-Glazed Cinnamon Cheesecake Cooking

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what you need

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup butter, melted

1/2 cup packed brown sugar, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup granulated sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 tsp. ground cinnamon

4 eggs

3 Tbsp. fresh lemon juice, divided

1-1/2 tsp. cornstarch

1 pkg. (12 oz.) fresh cranberries

MIX graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.

BEAT cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MEANWHILE, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.

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