This is from the Cooking.com website...
 
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Cranberry Cheesecake
 
Yield: 12 Servings

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Rhonda in Missouri
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RECIPE INGREDIENTS
1 1/2 cups cinnamon graham cracker crumbs (about 24 squares)  
1/4 cup sugar  
1/3 cup butter or margarine, melted 
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For the Filling:  
4 packages (8 ounces each) cream cheese, softened  
1 can (14 ounces) sweetened condensed milk 
1/4 cup lemon juice  
4 eggs 
Better Eggs 
1 1/2 cups chopped fresh or frozen cranberries  
1 teaspoon grated orange peel  
Sugared cranberries and orange peel strips, optional 
 
DIRECTIONS
In a bowl, combine cracker crumbs and sugar; stir in butter. Press onto the 
bottom of a greased 9-in. springform pan; set aside.

 
In a mixing bowl, beat cream cheese and milk until smooth. Beat in lemon juice 
until smooth. Add eggs; beat on low speed just until combined. Fold in 
cranberries and orange peel. Pour over the crust.

 
Place pan on a baking sheet. Bake at 325 degrees F for 60-70 minutes or until 
center is almost set. Cool on a wire rack for 10 minutes.

 
Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. 
Refrigerate for at least 6 hours or overnight. Remove sides of pan. Garnish 
with sugared cranberries and orange peel if desired.

 
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights 
reserved.

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