Cranberry Feta Cheesecake Recipes

EASY CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
• Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
• Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.

CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

CRANBERRY FETA PINWHEELS

Steps:

• In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices.

WINNING CRANBERRY CHEESECAKE

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet., Bake until center is almost set, 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.