Cranberry Swirl Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 (12-ounce) package fresh cranberries
• 1/2 cup granulated sugar
• 1/4 cup water

Steps

1. 1 Preheat oven to 325°F (160°C).
2. 2 Mix graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into a 9-inch springform pan.
3. 3 Bake crust for 10 minutes. Let cool while preparing filling.
4. 4 Beat cream cheese, 1 cup sugar, sour cream, and vanilla until smooth.
5. 5 Add eggs one at a time, mixing just until combined.
6. 6 Pour filling over crust. In a saucepan, cook cranberries, 1/2 cup sugar, and water until berries pop.
7. 7 Spoon cranberry mixture over cheesecake batter and swirl with a knife.
8. 8 Bake for 50-60 minutes until set. Turn off oven; crack door and let cheesecake cool in oven for 1 hour.
9. 9 Chill cheesecake for at least 4 hours before serving.

Nutrition

Tips

• For a smoother swirl, use a skewer to gently create patterns.
• Ensure cream cheese is at room temperature to avoid lumps.
• Cover and freeze any leftovers for up to a month.

Storage

Store in the refrigerator for up to 5 days. Let it come to room temperature before serving for best texture.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of hot coffee or tea.

FAQ