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Cranberry Swirl Cheesecake Recipe

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4 from 11 reviews

This classic Cranberry Cheesecake features a buttery graham cracker crust, creamy smooth cheesecake filling, and a tangy cranberry swirl made from fresh cranberries cooked down to a luscious sauce. Baked in a water bath for a silky texture and slow-cooled to perfection, this dessert is perfect for the holidays or any special occasion.

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 32 ounces block cream cheese, room temperature
  • 1 cup granulated sugar
  • 8 ounces full-fat sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 4 large eggs, room temperature

Cranberry Swirl

  • 2 cups fresh cranberries
  • ½ cup granulated sugar
  • ⅓ cup water

Instructions

  1. Prepare Graham Cracker Crust: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, adding multiple layers to prevent leaks. Bring a large pot of water to a boil on the stove for the water bath later. In a bowl, combine the graham cracker crumbs, ⅓ cup sugar, and melted butter. Press this mixture firmly into the bottom and about 1 inch up the sides of the springform pan using a cup or flat-bottomed glass.
  2. Bake and Cool Crust: Place the crust in the preheated oven and bake for 8–10 minutes until set. Remove from the oven and let it cool completely at room temperature.
  3. Make Cranberry Sauce: While the crust bakes, combine the fresh cranberries, ½ cup sugar, and ⅓ cup water in a saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until cranberries pop and the sauce thickens. Use an immersion blender to puree the sauce until smooth. Set aside to cool completely.
  4. Prepare Cheesecake Filling: Using a stand mixer fitted with a paddle attachment, beat the cream cheese and 1 cup sugar on medium-low speed until smooth and creamy. Add sour cream, vanilla extract, lemon juice, and salt, mixing on low speed until fully incorporated.
  5. Add Eggs: Add the eggs one at a time, beating on low speed and scraping down the bowl between additions. Mix until just combined, being careful not to overbeat.
  6. Assemble Cheesecake: Pour half of the cheesecake batter into the cooled crust. Drop spoonfuls of the cooled cranberry sauce over the batter and swirl using a knife or toothpick. Add the remaining batter on top and swirl with the remaining cranberry sauce again to create a marbled effect.
  7. Prepare Water Bath and Bake: Tap the pan gently on a flat surface to remove air bubbles. Place the springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55 minutes or until the edges are set and the center remains slightly jiggly.
  8. Cool Slowly: Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for about 1 hour to prevent cracking. Then remove from the water bath and place on a wire rack to cool completely.
  9. Chill: Cover the cooled cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to allow it to fully set and develop flavors.
  10. Serve: Before serving, gently run a knife around the edges of the pan and carefully remove the springform ring. Slice and enjoy your rich and creamy cranberry cheesecake.

Notes

  • Using room temperature ingredients helps achieve a smooth, creamy batter and prevents cracks.
  • Wrapping the springform pan with multiple layers of foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
  • If you don’t have an immersion blender, you can use a regular blender to puree the cranberry sauce.
  • Be careful not to overmix the batter once the eggs are added to avoid incorporating too much air.
  • Letting the cheesecake cool gradually in the oven helps prevent cracking on the surface.
  • The water bath ensures even baking and maintains moisture for a velvety texture.

Find it online: https://recipefeastful.com/cranberry-swirl-cheesecake-recipe/