Cran-Nut Cheesecake


8 – 10 servings. Great for the holidays and a scrumptious way to incorporate more cranberries into your diet. Preheat oven to 450º

1 cup flour
1 tsp honey
1/4 tsp cinnamon
1/2 stick butter, soft
1 egg yolk, slightly beaten
1/4 tsp vanilla extract
1/2 cup walnuts, finely ground

Combine flour, honey and cinnamon. Cut in the butter until it resembles coarse crumbs. Add egg yolk and vanilla, mix just until dough hold together. Set aside two thirds of the dough. Mix the walnuts into the remaining third.

Press the walnut dough into the bottom of a slightly greased springform pan. Press remaining two thirds dough over the sides of the pan to a height of 2 inches. Bake in preheated 450º oven for 10 minutes or until lightly golden.

5 – 8 oz packages of organic cream cheese, soft
1/2 cup honey, or 1 cup evaporated cane juice or sugar, or 1 tsp stevia
1/4 tsp salt
5 eggs at room temperature
2 Tbsp fresh lime juice
1 tsp vanilla
Cranberry topping (recipe follows)

Beat cream cheese with sweetener, flour and salt until smooth. Beat in the eggs, one at a time. Add lime juice and vanilla. Pour the cheese mixture into the prepared pan. Bake at 450º for 10 minutes, then lower the heat to 200º and bake for 1 hour longer until cake is set. Turn the oven off and let the cake sit in the oven for an additional 1/2 hour with the door ajar. Transfer to a wire rack to cool. Then cover and refrigerate until chilled.

Cranberry Topping: Combine 2 cups fresh or frozen cranberries, 1/3 cup honey or 2/3 cup evaporated cane juice or sugar, or 1 tsp stevia , 1/4 tsp cinnamon and 1/2 cup orange juice in a small saucepan. Cook over medium heat until the cranberries start to pop. Reduce the heat and simmer 5 more minutes. Cool. Top cheesecake with cranberries when the topping is completely cool.

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