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Cranberry Cheesecake with a Gingersnap and Cranberry Crust from PBS Chef Christy Rost Recipe
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Ingredients
- For the Cranberry Topping
- 1 12-ounce package fresh or frozen cranberries
- 1 cup sugar
- 1 cup water
- 1 1/2 teaspoons grated orange peel
- For the Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs, about 8 crackers (I used gingersnaps; they were what I had on hand and they were great with the cranberry topping)
- 2 tablespoons sugar
- 1/4 cup melted unsalted butter
- 1/4 cup chopped fresh cranberries
- For the Filling
- 3 8-ounce packages softened cream cheese
- 1 cup sugar
- 2 tablespoons flour
- 3 eggs
- 1 tablespoon milk
- 1 teaspoon vanilla
- Preparation
- For the Cranberry Topping
View Full Recipe at Creative Culinary
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