Description
A rich and creamy cheesecake with a delightful cranberry swirl, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh or frozen cranberries
- 1/2 cup water
- 1/2 cup sugar (for cranberry sauce)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and mix well.
- Add eggs one at a time, mixing on low speed until just combined.
- In a saucepan, combine cranberries, water, and 1/2 cup sugar. Cook over medium heat until cranberries burst and sauce thickens.
- Pour half of the cheesecake batter over the crust, then swirl in half of the cranberry sauce. Repeat with remaining batter and sauce.
- Bake for 55-60 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For a smoother texture, ensure cream cheese is at room temperature before mixing.
- Can be topped with additional cranberry sauce or whipped cream before serving.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg