Oh my goodness, let me tell you about this amazing Cranberry Sauce Swirl Cheesecake that has a special place in my heart. Every year, my family has this unwritten tradition where we toss a potluck Thanksgiving dinner, and I always seem to slide into the role of “The Dessert Person.” One year, I decided to jazz up the usual cheesecake and whip up this gorgeous beauty with a cranberry swirl. Now, it’s practically a staple!
It’s rich, it’s creamy, and that tart cranberry sauce? It just dances on your taste buds and gives it that holiday zing! This cheesecake, drizzled with the vibrant red cranberry sauce, is not only a treat for the taste buds but also a feast for the eyes! Trust me, once you make this, you’ll be more than happy to share the recipe—and your friends will be begging for seconds!
What’s in Cranberry Sauce Swirl Cheesecake?
Cream Cheese: The star of the show! Full-fat cream cheese provides that rich and creamy texture that makes cheesecakes so luxurious. I recommend using Philadelphia cream cheese because it’s consistent and blends beautifully.
Granulated Sugar: There’s no cheesecake without sugar! This sweetens the filling and balances the tartness of the cranberries. I typically use regular granulated sugar, but feel free to switch to a sugar alternative if you like!
Sour Cream: This adds a hint of tanginess and makes the cheesecake taste even creamier. It really takes the mouthfeel to another level. I usually opt for full-fat for the creamiest texture.
Eggs: They are the binding agents for the cheesecake. Make sure these are at room temperature, as they incorporate better into the mixture. I usually use large eggs for this recipe.
Cranberry Sauce: The pièce de résistance! You can make your own using fresh or frozen cranberries, or you can use store-bought cranberry sauce in a pinch. I like to make my own to control the sweetness!
Graham Cracker Crust: A classic base for cheesecakes. The buttery crunch complements the creamy filling perfectly. I prefer the honey-flavored graham crackers for a bit of extra flavor!
Is Cranberry Sauce Swirl Cheesecake Good for You?
Oh, let’s be real—this is a decadent dessert, but that doesn’t mean we can’t enjoy it in moderation!
Cream Cheese: While it adds a lovely creaminess and richness, it’s also higher in calories. Choosing lower-fat options can lighten it up without sacrificing too much creaminess.
Cranberry Sauce: Cranberries are packed with antioxidants and vitamins, making the swirl somewhat healthy! If you make your own sauce, you can control the sugar level, making it a bit more heart-healthy.
However, be mindful of portion sizes, as too much of this creamy delight can pack on the calories quickly, especially if you’re like me and can’t resist that second slice!
Ingredients
– 2 cups of graham cracker crumbs
– 1/2 cup of unsalted butter, melted
– 4 (8-ounce) packages of cream cheese, softened
– 1 cup of granulated sugar
– 1 cup of sour cream
– 4 large eggs, at room temperature
– 1 cup of homemade or store-bought cranberry sauce
– 1 teaspoon of vanilla extract
*Serves: 12*
How to Make Cranberry Sauce Swirl Cheesecake?
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of your springform pan. Bake for about 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy (about 3-4 minutes).
4. Add the sour cream and vanilla extract to the cream cheese mixture and blend until fully combined.
5. Then, one at a time, add the eggs, making sure each is well incorporated before adding the next.
6. Pour the cream cheese filling into the cooled crust in the springform pan, smoothing the top with a spatula.
7. Spoon dollops of cranberry sauce on top of the cheesecake filling and swirl with a knife to create a beautiful pattern.
8. Bake in the preheated oven for about 60-70 minutes, until the edges are set but the center is still slightly jiggly.
9. Turn off the oven, crack the door open, and let the cheesecake slowly cool for another hour.
10. Once cool, chill in the refrigerator for at least 4 hours, preferably overnight.
11. When ready to serve, release the sides of the springform pan and slice away. Enjoy the deliciousness!
Sweet Tips for a Swirled Delight
– For an extra flavor boost, feel free to add some zest from an orange or lemon into the cheesecake mixture.
– If you want to be a star, top the cooled cheesecake with additional cranberry sauce before serving for an extra pop of color!
– This cheesecake freezes well—just wrap slices in plastic wrap and foil before freezing. Thaw in the fridge when you’re ready to enjoy again.
I hope you dive into making this Cranberry Sauce Swirl Cheesecake! Feel free to sprinkle in your personal touch or share your experiences—I can’t wait to hear all about it! Happy baking!