Description
A festive and elegant cheesecake featuring a tart cranberry swirl and a buttery graham cracker crust. Perfect for holidays and special occasions!
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- For the Cranberry Swirl:
- 1 cup fresh or frozen cranberries
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and mix until well combined. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool completely.
- Make the Cranberry Swirl: In a small saucepan, combine cranberries, ¼ cup sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, about 8-10 minutes. Mash slightly with a fork. Remove from heat and let cool.
- Prepare the Filling: In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Assemble and Bake: Pour half of the cream cheese mixture over the cooled crust. Dollop half of the cranberry mixture over the cream cheese. Swirl gently with a knife or toothpick. Repeat with the remaining cream cheese mixture and cranberry mixture.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Serve: Carefully remove the sides of the springform pan. Slice and serve chilled.
Notes
- For an even smoother cheesecake, ensure your cream cheese is at room temperature.
- To prevent cracking, avoid over-mixing the filling and cool the cheesecake gradually.
- The cranberry swirl can be made ahead of time and stored in the refrigerator.
- Garnish with fresh cranberries or a dollop of whipped cream if desired.
- Prep Time: PT30M
- Cook Time: PT1H10M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 35g
- Protein: 5g