Photo: Gentl & Hyers; Styling: Cindy DiPrima
Yield
12 servings (serving size: 1 wedge)

If the cranberry mixture gets too thick, add a tablespoon of water and whirl it around in the food processor. You can also make this in an 8-inch springform pan; it'll be very full, so you should cook over a foil-lined baking sheet. Cook time will be the same.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.

Step 3

Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.

Step 4

Reduce oven temperature to 325°.

Step 5

Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth.

Step 6

Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.

Step 7

Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.

Step 8

Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.

Ratings & Reviews

daylisa1's Review

GGNancy
November 01, 2011
Made this cheesecake for a party. Everyone loved it! I agree with extending the cooking time. I cooked it for an extra 15 minutes. I used regular cream cheese instead of low fat and regular greek yogurt instead of low fat. I did not buy Chambord (only because of the cost) and used cran-raspberry juice instead.

kitchentornado
November 15, 2015
No need to put the cheesecake in the water.  Simply place the roasting pan partially filled with water on the bottom rack. Yields same results an no risk ruining the cheesecake if you don't get pan sealed with foil properly.

katiek124's Review

Laurie18
November 27, 2014
This was my first cheesecake and it turned out amazing. I used all original cream cheese and I used a pre- made graham cracker pie crust to save time. The cranberry mixture was the perfect touch.

Brook3676's Review

zellerhahn
November 23, 2014
N/A

Kimomro's Review

lakota21638
January 03, 2013
N/A

kitchentornado's Review

KittyD
December 23, 2012
N/A

lwblack's Review

zzz123fff
November 27, 2012
N/A

anilsson's Review

Misscourtk
November 16, 2012
To the poor disappointed soul whose crust got soggy from the water bath: next time buy a turkey-sized oven bag. Put the cheesecake in the oven bag, seal it from the top, THEN put it in the water bath. No leaks. Happy cheesecake baking. :-)

tipsforbbq's Review

Brook3676
March 24, 2012
Great tips. Be sure to use quality vanilla extracts - you get what you pay for! I run http://makingvanilla.com and show people all the time how to make their own homemade vanilla. It's easy and even cheaper than the imitation stuff. And there's nothing like a fantastic dessert like this to make it worth it!

TeleJuls's Review

jillers
December 18, 2011
Like a stupid idiot I followed the recipe. Who would take springform pan and insert it in a water bath? The 4 layers of foil leaked anyway and were seeped up into the cheesecake. That's why it took 1/2 hr extra to cook. The chocolate crust is mushy and now I have nothing to take to the party after 3 hrs of work. A better idea - if you put the springform pan into another pan and then into the waterbath, it would keep the water out.