Cranberry Cheesecake With Walnut Crust
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.
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