How To make Cranberry Cheesecake with Walnut Crust
1 1/2 cup Graham cracker crumbs
1/2 cup Finely chopped walnuts
1/4 cup (1 stick) butter -- melted
1 can (16 oz.) whole cranberry
sauce 3 package (8 oz. each) cream cheese
softened 3/4 cup Granulated sugar
1/4 cup Flour
3 Eggs
8 ounce Dairy sour cream
2 teaspoon Vanilla extract
Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and butter. In the bottom of a 9-inch spring-form pan firmly press crumb mixture. Bake until golden, 5 to 6 minutes; remove from oven; coo slightly. Spread with cranberry sauce; set aside.
Reduce oven temperature to 300 degrees. In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce. Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, about 4 hours. Just before serving, remove cheesecake from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup. Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar. Using a fork, remove cranberries from sugar and place on a plate until ready to use.
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Cranberry Cheesecake Cookies (Thank U Berry Munch Girl Scout Cookie almost )
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These cranberry cheesecake cookies were made to hopefully mimic the Thank U Berry Munch GIrl Scout cookies.
I used to be a Girl Scout and while I do not remember selling cookies (maybe I was a GS before cookies??? OMG I AM SO OLD!), I do try my best to help support them by buying their cookies *grin. I saw they had had a new cookie coming out called Thank U Berry Munch that was described on their website as: Real, premium cranberries provide a delightful tartness in these hearty cookies sweetened with creamy, white fudge chips.
I decided I would try my hand out at cloning them, without even actually trying them. I understand the Girl Scout cookies are being pre-ordered but actual sales come out the first week of March. So I went in blind with just their description. I found a recipe that I liked in the past (one of the Joanne Fluke cookies) and modified it to have the cranberries in it instead. However, last night, after eating these incredibly delicious cookies, I went to look at their website again to look at the actual INGREDIENTS of the cookie.
This is what I found: Enriched flour, riboflavin, sugar, vegetable oil , sweetened dried cranberries (cranberries, sugar, sunflower oil), crisp rice. Among other things including corn syrup. CRISP RICE!! I didn't add Rice Krispies to this :( That means only one thing--I will HAVE to try doing it again haha Poor me.
Scott loved these even though he groaned when he saw me ruining it by putting cranberries in. He is a funny guy. Here's the recipe:
1 cup melted butter (if you leave out the Rice Krispies, you can decrease this to 3/4 cup)
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 beaten eggs
2 1/4 cups unsifted flour
1 c. Rice Krispies (if you want to make it like the Girl Scouts!!)
2 cups real white chocolate -- (or white chocolate (1/2 pound) chips)
1 1/2 cups craisins
Preheat oven to 350°F
Melt the butter. Mix in the white sugar and brown sugar. Then mix in the vanilla, baking soda, and salt. Add the eggs and stir again. Add the flour and mix thoroughly.
Add chips and craisins to your bowl and mix thoroughly. (If adding Rice Krispies, add them now)
Drop the dough by teaspoons onto an UNGREASED cookie sheet, 12 cookies to a standard-size sheet. Bake at 350°F for 10 to 12 minutes or until nicely browned.
Let the cookies cool for two minutes, then remove them from the baking sheet and transfer them to a wire rack to finish cooling.
How to Make Cranberry Cheesecake Recipe~ Major Violife Cream Cheese FAIL!
Check out my newest rendition of my holiday favorite, the Cranberry Cheesecake! With a major FAIL all caught on camera! Beware of Violife Cream Cheese when baking!!
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WHY I AM VEGAN- MY STORY
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Cranberry Orange Cheesecake
Cranberry Orange Cheesecake
Cranberry Vanilla Cheesecake Cups with Cocoa Cookie Crust | KitchenAid
Sarah Menanix (SnixyKitchen.com) and Alanna Taylor-Tobin (TheBojonGourmet.com) created these adorable Cranberry Vanilla Cheesecake Cupcakes using Rodelle and KitchenAid® products. Try these miniature desserts for the holiday season and beyond!
For the full recipe, visit
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Keto Cranberry Cheesecake Bars (A yummy Keto Thanksgiving Dessert!)
Keto Cranberry Cheesecake Bars (A yummy Keto Thanksgiving Dessert!)
PRINTABLE RECIPE with nutrition and macro data:
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Ingredients:
!For the Crust:
4 tablespoons butter, melted
3/4 cup almond flour
½ cup ground pecans
2 tablespoons Lakanto Classic Monk Fruit
!For the Cheesecake Layer:
8 ounces cream cheese
1 egg yolk
1/3 cup Lakanto Powdered Monk Fruit
2 tsp vanilla extract
1 tsp orange zest
!For the Cranberry Layer:
1 cup Sugar Free Cranberry Sauce:
!For the Crumble Layer:
2 tablespoons butter, melted
1/4 cup ground pecans
½ cup almond flour
1 tablespoon Lakanto Classic Monk Fruit
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Cranberry Orange Cheesecake Crescent Bars Recipe
Get ready for all your holiday baking with this easy Cranberry Orange Cheesecake Crescent Bars recipe.
You can find the full recipe here
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