CRANBERRY CHEESECAKE
Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
WHITE CHOCOLATE-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
- Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
- Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
- Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
- Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
- Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
- Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.
CRANBERRY SWIRL CHEESECAKE
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
- Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
- Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
- Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
- Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
- Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.
CRANBERRY ALMOND SWIRL CHEESECAKE COOKIE BARS
Delicious cheesecake cookie bars with a hint of almond flavoring, swirled with simple homemade cranberry sauce and topped with sliced almonds. Easy to make and perfect for any event!
Provided by nbella17
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 9h37m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 20.1 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 190.3 mg, Sugar 14.4 g
CRANBERRY SWIRL CHEESECAKE RECIPE RECIPE - (4.5/5)
Provided by mitzzy
Number Of Ingredients 16
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 SWIRL CHEESECAKE
Categories Cake Cheese Fruit Dessert Bake Christmas Cocktail Party Thanksgiving New Year's Eve Fall Winter Chill
Yield 12-14 people
Number Of Ingredients 16
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
Categories Cake Food Processor Mixer Fruit Dessert Bake Thanksgiving Cream Cheese Cranberry Orange Fall Chill Sour Cream Bon Appétit
Yield Serves 12
Number Of Ingredients 22
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.
More about "cranberry swirl cheesecake recipes"
CRANBERRY SWIRL CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (39)Calories 321 per servingServings 12
- Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
- 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.
EASY CRANBERRY SWIRL CHEESECAKE RECIPE - FORK KNIFE SWOON
From forkknifeswoon.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr
CRANBERRY CHEESECAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
CRANBERRY SWIRL CHEESECAKE SQUARES - SKINNYTASTE
From skinnytaste.com
CRANBERRY SWIRL CHEESECAKE (GLUTEN-FREE, KETO) - LOW …
From lowcarbyum.com
CRANBERRY SWIRL CHEESECAKE RECIPE - WOMANSDAY.COM
From womansday.com
CRANBERRY SAUCE SWIRL CHEESECAKE - AHEAD OF THYME
From aheadofthyme.com
Cuisine AmericanTotal Time 7 hrs 50 minsCategory CakeCalories 387 per serving
CRANBERRY SWIRL CHEESECAKE | MASSACHUSETTS CRANBERRIES
From cranberries.org
CRANBERRY SWIRL CHEESECAKE - LIVE TO SWEET
From livetosweet.com
TOP 50 BEST CRANBERRY CHEESECAKE RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
TOP 46 BEST CRANBERRY CHEESECAKE RECIPE RECIPES
From okeefe.jodymaroni.com
CRANBERRY FUDGE SWIRL CHEESECAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CRANBERRY-ORANGE CHEESECAKE SWIRL BARS RECIPE - PILLSBURY.COM
From pillsbury.com
TOP 47 BEST CRANBERRY CHEESECAKE RECIPE RECIPES
From alhikmahfm.dixiesewing.com
CRANBERRY SWIRL GREEK YOGURT CHEESECAKE BITES - FIT FOODIE FINDS
From fitfoodiefinds.com
THESE DELICIOUS RECIPES ARE BETTER THAN A DOZEN ROSES
From yahoo.com
TOP 50 ORANGE CRANBERRY CHEESECAKE RECIPE RECIPES
From mlarakewong.jodymaroni.com
CRANBERRY SWIRL CHEESECAKE RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
You'll also love