Cranberry Cheesecake Fingers
Crumb Crust
2 1/4 cups graham-cracker crumbs
1/2 cup butter or margarine -- melted
3 tablespoons sugar
Cheese Filling
2-8 oz pkgs light cream cheese -- softened
3/4 cup sugar
2 teaspoons lemon peel -- freshly grated
2 teaspoons vanilla
3 large eggs
1-16 oz can whole-berry cranberry sauce
Prepare Filling. In small bowl, with mixer at medium speed, beat cream cheese
until smooth, gradually beat in sugar. Beat in lemon peel, vanilla and eggs just
to blended.
Pour filling evenly over cooled crust. In small bowl mix cranberry sauce with
spoon to loosen. Spoon dollops of sauce over cheese mixture, with tip of knife,
but and twist through mixture to create a marble design.
Bake 350 degrees for 40-45 minutes or until toothpick comes out almost clean.
Cool completely in pan on wire rack. Cover and refrigerate at least 6 hours or
overnight until firm enough to slice.