Cranberry-Cheesecake Fingers

By Hklbrries

These luscious treats are baked in a 13-by-9-inch baking pan - a great way to serve cheesecake to a crowd!

Ingredients

• Crumb Crust:
• 2 1/4 cups graham cracker crumbs
• 1/2 cup butter or margarine (1 stick), melted
• 3 tbsp sugar
• Cranberry-Cheese Filling:
• 2 packages (8 ounces each) light cream cheese (Neufchatel), softened
• 3/4 cup sugar
• 2 tsp fresh lemon peel, grated
• 2 tsp vanilla extract
• 3 large eggs
• 1 can (16 ounce) whole-berry cranberry sauce

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F. Grease 13-by-9-inch metal baking pan.

Prepare Crumb Crust: In bowl, with fork, stir graham cracker crumbs, melted butter, and sugar until blended. With hand, press mixture evenly onto bottom of prepared pan. Bake crust 10 minutes. Cool crust completely in pan on wire rack.

Prepare Cranberry-Cheese 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 until blended.

Pour cream cheese mixture 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, cut and twist through mixture to create marble design.

Bake 40 to 45 minutes or until toothpick inserted in center 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.

To serve, cut lengthwise into 4 strips, then cut each strip crosswise into 12 fingers.