Cranberry Cheesecake

Cranberry Cheesecake


 Cookie Crust:

·         1 3/4 cups all-purpose flour

·         1/2 cup sugar

·         1/2 teaspoon salt

·         1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

·         1 teaspoon ice water

 Cheesecake Filling:

·         2 packages cream cheese, softened

·         1/2 cup sugar

·         1 teaspoon pure vanilla extract

·         2 eggs

·         1 cup Festaa Cranberry Syrup


·               Preheat oven to 350° F. Grease a pan.

·               Place flour, sugar and salt in food processor and pulse.

·               Add butter and process until the dough begins to form a ball, adding ice water if necessary.

·               Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.

·               While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.

·               Add eggs and mix just until eggs are incorporated.

·               After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.

·               Spoon Festaa Cranberry syrup randomly on top of filling and then swirl to combine.

·               Bake for approximately 35-45 minutes or until center is set. Allow to cool in pan.