Description
This Cranberry Swirl Cheesecake is a creamy, tangy, and festive dessert with a buttery graham cracker crust, smooth vanilla cheesecake filling, and a bright cranberry swirl on top. Perfect for holidays or any special occasion.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 tbsp unsalted butter, melted
For the cranberry swirl:
1 cup fresh or frozen cranberries
1/2 cup sugar
1/4 cup water
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup heavy cream
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes and let cool.
3. In a small saucepan, combine cranberries, sugar, and water. Simmer for 8–10 minutes until cranberries burst and sauce thickens. Strain and cool slightly.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream.
5. Pour the cheesecake batter over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to gently swirl.
6. Bake for 50–55 minutes, until the edges are set but the center still jiggles slightly.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
8. Refrigerate for at least 4 hours or overnight before serving.
Notes
Use room-temperature ingredients for a smooth, lump-free filling.
Swirl gently to avoid overmixing the cranberry layer.
Top with whipped cream or extra cranberry sauce for a festive look.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baked
- Cuisine: American