Cranberry Swirl Cheesecake Recipes

CRANBERRY SWIRL CHEESECAKE RECIPE RECIPE - (4.5/5)

Steps:

• Cranberry Filling: In a medium sized saucepan, place cranberries, sugar, and water. Then, over medium-high heat, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups (480 ml). Remove from heat, stir in the zest, and let cool completely before using. (I like to make and refrigerate the cranberry filling the day before I make the cheesecake.) New York Cheesecake: Grease, or spray with a non stick vegetable spray, a 9 inch (23 cm) round springform pan. Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling. For Filling: In the bowl of your electric mixer (can use a hand mixer) place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take one-half cup of the cranberry filling and place spoonfuls over the cheesecake batter and then swirl gently with a knife. Top with the remaining cheesecake batter. Spoon another one-half cup of the cranberry filling over the cheesecake batter and swirl gently with a knife. (Note: You will have leftover cranberry filling which can be served with the baked cheesecake.) Place the cheesecake pan on a larger baking pan (to catch any drips) and place in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for another 60 to 70 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated at least eight hours or overnight. Serve the cheesecake with the leftover cranberry filling. Makes one - 9 inch (23 cm) cheesecake. Serves about 12-14 people.

CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

STRAWBERRY CHEESECAKE SWIRL

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

WHITE CHOCOLATE CHEESECAKE WITH CRANBERRY SWIRL

Steps:

• Bring all cranberry ingredients except vanilla to a boil in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium low. Cook, covered, 5 minutes. Uncover, cook 1-2 min or until mixture thickens, pressing cranberries against side of saucepan until they pop. cool to room temperature. Stir in 1 tsp vanilla. (Cranberries can be prepared 1 day ahead. Cover and refridgerate. Bring to room temperature before using).
• Meanwhile, heat oven to 375. Combine all crust ingredients in medium bowl until blended. Press into bottom of 9 inch spring form pan. Bake 8-10 minutes or until deep golden brown. Cool completely on wire rack.
• Reduce oven temp to 300. Bring 1 inch water to a simmer in small skillet. Remove from heat. Let stand until steam subsides. Place white chocolate in medium bowl (one that won't melt heated), place bowl in water. Stir occasionally until chocolate is melted and smooth; remove bowl from water.
• Beat cream cheese in large bowl at medium speed until smooth. Beat in 1/2 cup sugar, flour, lemon juice, and 2 tsp vanilla. Add eggs one at a time, beating just until blended. At low speed, beat in chocolate and cream just until blended.
• Pour half of the batter into pan; spoon half the cranberry mixture over batter. Pour in remaining batter, spoon remaining cranberry mixture over top. Swirl cranberry mixture with knife.
• Bake at 300 for 55-60 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack to room temperature. Refrigerate uncovered overnight. (Cheesecake can be made 3 days ahead, covered and refrigerated).

CRANBERRY SWIRL CHEESECAKE

Steps:

• Cranberry Filling: In a medium sized saucepan, place cranberries, sugar and water. Cook the ingredients over medium-high heat until boiling, stirring to dissolve the sugar. Reduce heat to medium-low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups. This will take 20-30 minutes. Remove from heat, stir in zest and let cool completely before using. (You can make filling the day before and refrigerate). Cranberry Swirl Cheesecake: Preheat oven to 350 degrees and place the oven rack in the center of the oven. Grease or spray with a non-stick vegetable spray a 9-inch round pan. Crust: In a medium sized bowl, combine the graham cracker crumbs, sugar and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the pan. Cover and refrigerate while you make the filling. Filling: Place cream cheese, sugar and flour in mixing bowl. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take 1/2 cup of the cranberry filling and place spoonfuls over the cheesecake batter then swirl gently with a knife. Top with the remaining cheesecake batter. Spoon another 1/2 cup of the cranberry filling over the cheesecake batter and swirl gently with a knife. Bake for 15 minutes and then lower the oven temperature to 250 degrees and continue to bake for an additional 60-70 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen. Cool then refrigerate at least 8 hours or overnight. Serve with leftover cranberry filling.

CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE

Steps:

• Make cranberry purée:
• Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours.
• Make crust:
• Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
• Make filling:
• Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.
• Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.
• Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
• Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
• Remove pan sides. Serve cake with Cranberry-Raspberry Compote.

SWIRLED CRANBERRY CHEESECAKE

Steps:

• Mix cookie crumbs and butter.
• Press onto bottom and 1 inch up sides of greased 9 inch springform pan.
• Bake at 350 degrees for 10 minutes.
• Cool completely.
• Process cranberry sauce and spices in food processor or blender.
• Set aside.
• Beat cream cheese until smooth.
• Add sugar and cornstarch; beat well.
• Add eggs, one at a time, beating until just blended.
• Stir in vanilla.
• Pour 1/2 the batter into crust.
• Spoon 1/2 the cranberry mixture over batter, swirl with knife.
• Top with remaining batter.
• Repeat with remaining cranberry mixture.
• Bake at 350 degrees for 15 minutes.
• Reduce oven to 225 degrees; bake 1 hour and 10 minutes.
• Remove from oven; immediately run knife around sides of cheesecake to loosen from pan.
• Turn oven off; return cheesecake to oven and let cool in oven 1 hour.
• Remove from oven; cool completely on wire rack.
• Chill uncovered until ready to serve (cheesecake will continue to firm up as it chills.) Remove sides of pan.
• Serve.

CRANBERRY ALMOND SWIRL CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.
• Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until butter evenly coats the crumbs. Transfer to the baking dish and flatten into an even layer.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.
• Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-high heat. Bring to a boil. Cook until cranberries have burst and mixture is thick, about 7 minutes. Let cool for 15 minutes. Pour sauce into a blender or food processor and puree until smooth, adding more water to thin, if necessary.
• Combine remaining sugar and cream cheese in a bowl. Beat using an electric mixer until smooth, scraping down sides of the bowl every 90 seconds, about 4 minutes total. Add eggs 1 at a time, beating well after each addition. Add milk, lemon juice, and almond extract; mix batter on medium-low until combined.
• Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl it through the batter. Toss almonds evenly over the cheesecake.
• Bake in the preheated oven until set, 27 to 33 minutes. Let cool, at least 30 minutes. Refrigerate until set, 8 hours to overnight. Cut into bars the next day.