Cranberry Swirl Cheesecake

Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.

Cranberry Swirl Cheesecake
© Justin Walker

From: Martha Stewart

Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.

Prep: 25 mins
Total: 10 hrs 5 mins
Yield: Serves 10 to 12


  • 5 ounces graham crackers (about 8), broken into pieces
  • 2 tablespoons unsalted butter, melted
  • 1 1/4 cups plus 2 tablespoons sugar
  • 2 pounds cream cheese (four 8-ounce bars), room temperature
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract or paste
  • 4 large eggs, room temperature
  • 1 cup Classic Cranberry Sauce or store-bought cranberry sauce


Step 1

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.

Step 2

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.

Step 3

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.

Step 4

Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.

Step 5

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.

Step 6

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.

See more at Martha Stewart


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Cake Magazine: Cranberry Swirl Cheesecake
Cranberry Swirl Cheesecake
Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
Cake Magazine
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