Back Crust
2 Cups / 500 ml Vanilla
Wafer Crumbs
6 Tbsp. / 90 ml Butter or Margarine, melted
Combine crumbs and butter; press onto bottom and up sides of 9 inch springform pan. Bake at 350 degrees / 175 C for 10 minutes. Reduce oven temperature to 325 degrees / 160 C.
Filling
3 Packages (8 Oz. / 227 g
each) Cream Cheese, softened
3/4 Cup / 180 ml White Sugar
1 Tbsp. / 15 ml Watkins White Vanilla Flavor
4 Eggs
Combine cream cheese, sugar, and White Vanilla, mixing at medium speed on electric mixer until well-blended. Add eggs, one at a time, mixing well after each addition; pour filling over crust. Bake at 325 F / 160 C for 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Cranberry Glaze
2 Cups / 500 ml Fresh or
Frozen Cranberries
1 Cup / 250 ml White Sugar
1/2 Cup / 125 ml Water
1/4 Cup / 60 ml White Sugar
3 Tbsp. / 45 ml Watkins Vanilla Dessert Mix
Mix cranberries, 1 Cup Sugar, and water in medium nonreactive saucepan. Bring to a boil and cook, stirring, for about 2 minutes. Combine 1/4 Cup Sugar and Dessert Mix; stir into cranberry mixture. Cook and stir until boiling. Cool, then chill. Spoon onto cheesecake. Chill 1 to 2 hours. (if desired, cranberries may be spooned onto cheesecake after slicing.) Makes 12 servings.
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.