Pom-Cran Cheesecake

So, as many of you know, I'm a little bit of a chef. And as a blog is meant to be whatever the heck I want it to be, I'm posting my recipes.

This little ditty is one I whipped up last Thanksgiving and was a HUGE hit!

Pom-Cran Cheesecake

Preheat oven to 375.

ingredients:
1 graham cracker crust (or make your own..whatever you prefer for time)
16 oz. cream cheese (I like Philadelphia, but the store brands aren't bad) **Room temperature
3/4 cup sugar
1/2 cup Pom juice
1 cup cranberry sauce DRAINED (For this recipe, I used a cup of the homemade stuff I had pre-made for Thanksgiving. I followed the recipe on the bag of cranberries. I am sure the canned "whole berry" type would work well, though.)
2 eggs

Mix the pom, sugar, cream cheese, cranberry, and eggs together. Blend well with a mixer.

Pour the mixture into the graham cracker crust. Place graham cracker crust on top of a baking sheet to avoid spillage onto the oven--a nightmare to clean up!

Bake for 45 minutes or until cheesecake has risen in the middle. Cool for 30 minutes then refrigerate. It's best to refrigerate overnight but 3-4 hours would work if you don't have overnight. ENJOY!!

Please note that if you're hoping to substitute Splenda for the sugar, a recipe such as cheesecake doesn't do well with the texture of Splenda. It'd be best to do a half/half mixture. And you can make your cranberries with splenda to eliminate extra sugar there.