Description
This cranberry swirl cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a vibrant cranberry sauce swirled on top. The tart cranberries perfectly balance the richness, making this an ideal festive dessert for the holidays.
Ingredients
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 6 tablespoons salted butter, melted (unsalted works too)
- For the Cranberry Sauce:
- 1 ½ cups cranberries (fresh or frozen)
- ½ cup granulated sugar
- 2 tablespoons raspberry liqueur (such as Chambord)
- ¼ cup water
- For the Filling:
- 24 oz cream cheese (3 bricks), softened
- 1 cup granulated sugar
- 1 cup sour cream (or plain Greek yogurt)
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- 3 large eggs
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, granulated sugar, brown sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the crust mixture into the bottom of a 9-inch springform pan. Set aside.
- In a small saucepan, combine cranberries, sugar, raspberry liqueur, and water. Simmer until cranberries burst and the mixture thickens, about 10 minutes.
- Blend cranberry mixture until smooth and let cool.
- In a large bowl, beat softened cream cheese until creamy and smooth.
- Add granulated sugar and mix until combined. Then add sour cream, vanilla extract, and salt, mixing well.
- Add eggs one at a time, beating just until incorporated. Do not overmix.
- Pour the cheesecake filling into the prepared crust.
- Spoon cranberry sauce over the top and use a knife to gently swirl it into the filling.
- Bake for 1 hour to 1 hour 15 minutes, until edges are lightly golden and the center is slightly jiggly.
- Cool at room temperature for 1–2 hours, then refrigerate for at least 6 hours or overnight before serving.
Notes
- Substitute raspberry liqueur with orange liqueur or orange juice for a citrus twist.
- Use frozen cranberries if fresh are unavailable.
- Top with whipped cream or shaved white chocolate for extra flair.
- Make ahead the night before for best texture and convenience.
- Wrap leftovers tightly and refrigerate up to 5 days or freeze individual slices up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
