Cranberry Swirl Cheesecake
An airy, smooth cheesecake topped with swirls of cranberry sauce, all resting on a buttery graham cracker crust. A perfect balances of sweet and tart flavors, making this an irresistible treat for any occasion.
Equipment
- 9 inch Springform Pan
- Food Processor
Ingredients
Cranberry Sauce
- 12 ounces fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon orange zest
Graham Cracker Crust
- 10 Graham Crackers
- 4 tablespoons unsalted butter melted
Cheesecake Filling
- 32 ounces cream cheese room temperature
- 1 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup sour cream room temperature
- 4 eggs room temperature
- 1 teaspoon vanilla
Instructions
Cranberry Sauce
- Cook the Sauce: In a small saucepan, combine cranberries, sugar, water, and orange zest. Bring to a boil and then simmer until the cranberries burst and the sauce thickens, stirring occasionally.
- Strain: Press the sauce through a fine mesh strainer to remove the solids.
- Cool: Let the sauce cool completely. It can be made 1–2 days ahead and stored in the fridge.
Graham Cracker Crust
- Prep the pan: Wrap the springform pan tightly in foil to prevent water from seeping in. Use two pieces in an X shape for complete coverage.
- Make Crumbs: In the food processor, pulse the graham crackers into a fine crumb.
- Add Butter: Pour in the melted butter and pulse until the well combined.
- Press: Evenly press the crumb mixture to across the bottom of the prepared pan. Set aside.
Cheesecake Filling
- Cream Cheese Mixture: In a food processor, blend the cream cheese, sugar, salt, and sour cream until smooth.
- Add the eggs and vanilla. Add the eggs and vanilla to the cream cheese mixture and blend until smooth.
- Make Cranberry Filling: Mix 1/2 cup of the cheesecake batter into the cranberry sauce in a small bowl until well combined.
Assembly the Cheesecake
- Layer Batter: Pour about half of the cheesecake batter over the crust. Dot the tops with the cranberry filling . Pour the remaining cheesecake batter over the dots.
- Swirl: Add small scoops of cranberry filling on top, then swirl with a skewer or knife, making sure to go deep into the batter to incorporate the middle layer.
Bake the Cheesecake
- Prepare the Water Bath: Preheat the oven to 325℉. Bring water to boil (you will need at least an inch of water in your roasting pan).
- Bake the Cheesecake: Place a large roasting pan on the rack in the oven and put the cheesecake in the middle. Pour the boiling water carefully into the roasting pan until it is 1 inch deep. Bake for 50–75 minutes, or until the edges are set and the center jiggles slightly.
- Cool the Cheesecake: Turn off the oven, and prop the door open with a wooden spoon, and let the cheesecake cool for 1-2 hours. Then, cool completely on the counter.
- Chill the Cheesecake: Refrigerate for at least 4 hours or overnight to fully set.
Notes
No Food Processor? Use a stand mixer for the filling and crush graham crackers in a plastic bag with a rolling pin.
Storage: Cheesecake can be stored in the fridge for 3–4 days or frozen for up to 3 months.
Make Ahead: Cheesecakes are best made the day before serving.
Cover Cracks: Use toppings like ganache, candied cranberries, or whipped cream to conceal any cracks.