When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious Deluxe Holiday Cheesecake Recipe

Deluxe Holiday Cheesecake

(Begin early in the day or a day ahead). Top, Deluxe Holiday Cheesecake with sauce made of cranberry sauce, marmalade, sugar and nutmeg.

Holiday Cheesecake Pastry:

1/4 Cup all-purpose flour
3/4 Cup butter (1 1/2 sticks) softened
1/4 Cup sugar
1 Large egg yolk
1 small lemon peel, Grated

Holiday Cheesecake Filling:

5 - 8 ounce packages cream cheese, softened
1 3/4 Cups sugar
5 Large eggs
1/4 Cup milk
3 Tablespoons all-purpose flour
2 Large egg yolks
1 small lemon lemon peel, grated

Holiday Cheesecake Topping:

1 Can whole berry cranberry sauce
1/3 Cup orange marmalade
1/4 Cup sugar
Dash nutmeg

Oven Temp ~ 400 - 475°
Baking Time ~
Pan Type ~ 9 inch Springform pan
Preheat oven to 400 F. and prepare pastry dough.
In a small mixing bowl beat at low speed, the flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape dough into a ball, wrap with plastic wrap and refrigerate 1 hour.
Press 1/3 of dough onto the bottom of 10” x 2 1/2” springform pan, keep remaining dough refrigerated.
Bake crust 8 minutes or until golden brown, cool in pan on wire rack.
Turn oven control to 475 F.

While crust is cooling, prepare Holiday Cheesecake Filling:
In large mixing bowl beat the cream cheese at medium speed, just until smooth. Gradually beat in the sugar, scraping the bowl often with rubber spatula.
Add eggs, milk, flour, egg yolks and lemon peel; beat 5 minutes, occasionally scraping bowl. Press remaining dough around side of pan to within 1 inch of top. Pour filling mixture into crust. Bake Deluxe Holiday Cheesecake for 12 minutes. Reduce temperature to 300 F. and bake 35 minutes longer. Turn oven off, let cheesecake remain in oven 30 minutes. Remove cheesecake from oven, cool completely in pan on wire rack.
Cover and refrigerate at least 4 hours or until well chilled.
When holiday cheesecake is firm, loosen the pan side from cheesecake and remove. Loosen cheesecake from pan bottom, slide onto serving plate.

Whole Berry Cranberry Sauce Topping:
In a small sauce pan, on low heat, mix together cranberry sauce, marmalade, sugar and nutmeg; heat until Sauce comes to a boil. Remove from heat and let cool completely.
Top, Deluxe Holiday Cheesecake with sauce and chill for at least 3 hours.
Decorate with whipped cream before serving.
Holiday Cheesecake Yield: 20 servings.

Nutrition facts:
Serving Size 114 g
Calories 363
Calories from Fat 215
Total Fat 23.9g 37%
Saturated Fat 14.6g 73%
Cholesterol 132mg 44%
Sodium 203mg 8%
Total Carbohydrates 33.4g 11%
Sugars 27.4g
Protein 5.6g
Vitamin A 18% • Vitamin C 2% • Calcium 5% • Iron 7%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!