- FOR CRUST
- 10 ounces gluten-free graham crackers
- 3 tablespoons water
- 3 tablespoons melted butter
- 1 teaspoon ground cinnamon
- FOR CHEESECAKE
- 1/2 cup cranberry jam, pureed
- 1 cup cane sugar
- 4 eggs
- 1 cup sour cream
- 1/4 teaspoon salt
- 24 ounces Philadelphia cream cheese, room temp
Combine ingredients for crust in food processor and pulse until crumbly. Press into the bottom of a cheese cake, pie, or tart pan that has been coated with baking spray.
Combine sugar and cream cheese in the bowl of a stand mixer (adding cream cheese one package at a time) and mix. Beat in sour cream, vanilla, and salt. Add eggs one at a time, mixing well after each addition.
Pour mixture into pan. Dollop four tablespoons of jam on top of batter. Using a tooth pick swirl the jam into the cheesecake batter. Set into another larger pan filled with 2 inches of water. Bake for 60 minutes. Allow to cool for 15 minutes then chill.
This recipe makes one 9 or 10 inch deep dish cheesecake with plenty left over for 5 to 6 mini tarts.