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Preheat oven to 350 degrees. For crumb topping, in medium bowl combine butter, flour, brown sugar, salt and 1/2 teaspoon of the cinnamon; mix to form small clumps. Lightly coat cookie sheet with nonstick cooking spray; sprinkle clumps onto sheet and bake 15 minutes or until light golden brown. Let cool. Break into pieces; set aside.
For cheesecake filling, combine cream cheese, 1/2 cup of the granulated sugar, eggs and vanilla. Set aside.
Roll out piecrust on lightly floured surface. Place in 9-inch tart pan; prick crust bottom with a fork. Bake 10 minutes; cool completely on wire rack. Pour cheese filling into crust. Bake 30 minutes or until set in center. Remove; cool completely.
For cranberry compote, in medium saucepan combine cranberries, orange juice, peel, remaining 1/2 cup sugar and remaining 1/2 teaspoon cinnamon. Add 1/2 cup water; simmer 10 minutes or until slightly thickened and cranberries have burst. Cool completely.
Top cheesecake with cranberry compote and sprinkle with crumb topping.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 130 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 235.9mg||73 %|
|Sodium 78.8mg||3 %|
|Potassium 168.3mg||4 %|
|Total Carbohydrate 53g||16 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 50.4g|
|Protein 8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 365
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