Cheesecake with Cranberry Cherry Topping

* Exported from MasterCook *

Cheesecake with Cranberry Cherry Topping

Recipe By : Good Housekeeping Magazine/Bob b1744@AOL.com
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes Cherries
Cranberries Cream Cheese
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 ounce pkg dried apricots -- chopped
sugar
4 teaspoons cornstarch
1/2 10 oz. jar red currant jelly -- 1/3 cup
1 cup cranberries
16 1/2 ounce can pitted dark cherries -- drained
2 cups graham cracker crumbs
1/2 cup butter or margarine -- softened
32 ounces cream cheese -- softened
1 tablespoon vanilla
4 large eggs

Early in day or a day ahead: prepare apricot puree. In a 1 quart saucepan,
over Medium-High heat, heat apricots, 1/2 cup sugar and 3/4 cup water to
boiling. Cook, stirring occasionally, until all liquid evaporates. In food
processor with knife blade atavhed blend apricot mixture until smooth. Or
mash in saucepan with potato masher. Refrigerate until cooled completely.
Meanwhile, in 2 quart saucepan, with wire whisk or fork, mix cornstarch and
currant jelly until blended. Over Medium heat, cook jelly mixture until
melted and smooth, stirring occasionally. Stir in cranberries. Heat to
boiling. Cook, stirring occasionally until cranberry skins pop, about 4
minutes. Remove saucepan from heat. Stir in cherries. cover and refrigerate
until ready to use.
Preheat oven to 350 F. In a 9x3" springform pan, with hand, mix graham
cracker crumbs and margarine or butter. Press mixture onto bottom and up side
of pan. Evenly spread apricot puree over bottom of crust in pan.
In large bowl, with mixer at medium speed, beat cream cheese until smooth.
Slowly beat in 1 1/4 cup sugar. Add vanilla and eggs. Beat for 2 minutes,
scraping bowl often with rubber spatula.
Pour cream cheese mixture on top of apricot puree in pan. Bake cheesecake
50-55 minutes until just beginning to brown around the edge. Center of
cheesecake may appear loose. Cool cheesecake in pan on wire rack. Cover pan
and refrigerate cheesecake at least 6 hours or until well chilled.
To serve, carefully remove side of springform pan. Spoon cranberry-cherry
topping on top of cheesecake.

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NOTES : Each serving: 510 cals, 28 g. fat, 115 mg. chol.