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Cranberry Swirl Cheesecake
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| Ingredients | |
| 1 Bag (approx 12 oz.) | fresh cranberries |
| 1 1/4 Cup | water |
| 1 1/3 Cups | sugar |
| 32 oz. | Philadelphia cream cheese |
| 2 Tbsn Sugar 2 Tspn Vanilla extract | |
| 4 | Eggs |
| 1 Pint | sour cream |
| Butter | |
| 1 Tbsn flour (Optional Grahams cracker crust) | |
| 1/4 cup | melted butter |
| 2 Tbsn sugar | |
| 3/4 cup | graham cracker crust or 18 cookies |
| Prep | |
| 1 (9- or 9 1/2-inch) | springform cake pan. |
If preparing a grahams cracker crust preheat oven 375 degrees F
Else, preheat 275 degrees F
Directions
Optional: Grahams cracker crust
1. Mix crackers and 2 Tbls sugar with melted butter in food processor.
2. Press cracker mixture into lightly buttered (base only) spring form pan.
3. Bake crust at 375 degrees F for 20 min. Remove cool completely.
4. Decrease oven temperature to 275 degrees F.
Cranberry purée
1. In a medium nonstick saucepan, add cranberries and water.
2. Bring to boil over medium heat stiring occasionally until cranberries burst.
3. Reduce purée to 1 1/2 cups, remove from heat.
4. While cooling stir in 1/3 cup sugar until devolved.
5. Strain purée through course sieve and let cool completely.
Cheesecake
1. Butter and flour springform pan (sides only if Graham cracker crust).
2. Using an electric mixer; beat cream cheese and remaining sugar.
3. Reduce mixer speed to low and add Vanilla.
4. Beat eggs one at a time and introduce to cream cheese mixture.
5. Stir sour cream until completely incorporated.
6. Spoon in half of cream cheese mixture into prepared pan.
7. Drop 8-9 Tspn of cranberry purée randomly on cream cheese mixture in prepared pan.
8. Repeat steps 6 & 7 try to avoid dropping cranberry purée over exiting purée drops.
9. Using blunt knife, cut through batter in a swirling circular motion. Swirl only once around the pan to distribute purée in swirls.
10. Place pan on cookie sheet and bake on lower part of oven for 1 hr.
11. Turn oven off and leave cheese cake 1 hr. longer.
12. Let cool on cookie rack until completely cool to touch.
13. Cover and refrigerate overnight before serving.
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