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 Watkins 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
non-reactive 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.
About Watkins Vanilla
