Ingredients
1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)1/4 cup sugar1/3 cup butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1 can (14 ounces) sweetened condensed milk1/4 cup lemon juice4 large eggs, room temperature, lightly beaten1-1/2 cups chopped fresh or frozen cranberries1 teaspoon grated orange zestOptional: Sugared cranberries and orange zest strips
Preparation
In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and milk until fluffy. Beat in lemon juice until smooth. Add eggs; beat on low speed just until blended. Fold in cranberries and orange zest. Pour filling over crust. Place on pan on a baking sheet.
Bake at 325° 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. Garnish with sugared cranberries and orange zest strips if desired.
