Delicious! Great hit on Christmas Day. I did add a1/2 cup of sour cream. Surrounded it with sugared cranberries for presentation. Would make again.
Cranberry Swirl Cheesecake with Sugar Cookie Crust
- 2 1/4 cups Bordeaux cookie crumbs
- 1/4 cup butter or margarine, melted
- 1 (16-ounce) can whole-berry cranberry sauce
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 tablespoon cornstarch
- 4 large eggs
- 1 teaspoon vanilla extract
- Garnishes: sweetened whipped cream, fresh cranberries, fresh mint
- Combine cookie crumbs and melted butter; stir well. Press crumb mixture onto bottom and 1" up sides of a lightly greased 9" springform pan. Bake at 350° for 10 minutes. Let crust cool completely on a wire rack.
- Position knife blade in food processor bowl. Add cranberry sauce and spices; process until smooth. Set aside.
- Beat cream cheese at medium speed of an electric mixer until smooth. Add sugar and cornstarch; beat well. Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla.
- Pour half of batter into cookie crust; spoon 1/2 cup cranberry mixture over batter. Swirl gently with a knife. Top with remaining batter. Spoon 1/2 cup cranberry mixture over cheesecake, and swirl gently with a knife.
- Bake at 350° for 15 minutes. Reduce oven temperature to 225°. Bake 1 hour and 10 minutes.
- Remove from oven, and immediately run a knife around sides of cheesecake to loosen it from pan. Turn oven off; return cheesecake to oven, and let cool in oven 1 hour. Remove from oven; let cool completely in pan on a wire rack. Chill, uncovered, until ready to serve. (Cheesecake will continue to firm up as it chills.)
- Remove sides of pan. Garnish, if desired. Serve cheesecake with remaining cranberry mixture, if desired.
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