After tasting this, I am not sure I'd recommend it! Despite the amount of sugar, the cranberries made the cheesecake quite sour. If you like that, by all means, enjoy my recipe! :)
For the crust:
2 cups crushed graham crackers
1/4 cup unsalted butter, melted
3 tbsp brown sugar
For the filling:
3 1/2 cups cream cheese, softened to room temperature
1/2 cup brown sugar
3/4 tsp vanilla
Cranberry mix: 2 cups cranberries simmered in 1/2 cup water and 1 cup brown sugar for 10 minutes, then cooled.
1 tbsp lemon juice.
1. Mix together the crust ingredients and press down in a 9-inch springform pan. Bake at 325 for 8 minutes and set aside.
2. Beat the cream cheese, brown sugar and vanilla until smooth. Beat in the eggs one at a time. Add the cooled cranberry mix and the lemon juice and fold until blended.
3. Pour over the crust and bake for one hour and ten minutes at 325. Turn off the oven but let the cake sit in the oven a further 15 minutes.
4. Take out the cake and run a knife along the edges. Let cool one hour on a wire rack. Refrigerate for at least 8 hours before serving.