Cranberry Swirl Vanilla Bean Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1 vanilla bean, seeds scraped
• 2 teaspoons vanilla extract
• 4 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 1/2 cups fresh cranberries
• 1/2 cup granulated sugar
• 2 tablespoons water

Steps

1. 1 Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into a 9-inch springform pan.
2. 2 Bake crust for 10 minutes, then cool while preparing filling.
3. 3 Beat cream cheese, 1 cup sugar, vanilla bean seeds, and extract until smooth.
4. 4 Add eggs one at a time, mixing just until combined. Stir in sour cream and heavy cream.
5. 5 Pour filling over crust. In a saucepan, cook cranberries, 1/2 cup sugar, and water until berries pop; cool slightly.
6. 6 Spoon cranberry mixture over cheesecake batter and swirl with a knife.
7. 7 Bake cheesecake for 50-60 minutes, until set around edges but still slightly jiggly in the center.
8. 8 Cool to room temperature, then chill for at least 4 hours before serving.

Equipment

• 9-inch springform pan
• mixer

Variations

• For a citrus twist, add a teaspoon of orange zest to the cranberry mixture.

Substitutions

• If fresh cranberries are unavailable, use frozen (no need to thaw).

Pairings

• Enjoy with a cup of coffee or a glass of tawny port.

Nutrition

Tips

• For a smoother texture, strain the cranberry mixture before swirling.
• Use room temperature ingredients for easier mixing.

Storage

Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Freezes well for up to 2 months; thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream or a sprinkle of crushed pistachios.

FAQ