Prep 30 mins
Cook 3 hrs
This lucious dessert is a great way to use up those leftover cranberries you may have laying about or a good excuse to go buy another bag! Make this cheesecake a day in advance because it will need to cool and be refridgerated overnight. Cook time includes time to cool.
- 1 (12 ounce) bag fresh cranberries
- 3⁄4 cup water
- 1⁄3 cup sugar
- 1 1⁄4 cups sugar
- 16 ounces cream cheese, at room temperature
- 2 1⁄2 teaspoons vanilla
- 4 eggs
- 1 pint sour cream, at room temp
- 2 cups crushed graham crackers
- 1 teaspoon cinnamon
- 1⁄3 cup butter, melted
- Preheat oven to 350°F.
- Mix cinnamon and crushed graham crackers together. Add melted butter and mix until well blended.
- Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch springform pan.
- Bake crust for about 6 minutes until set. Set aside.
- In a medium saucepan, combine cranberries and water. Bring to a boil over medium heat and cook until the cranberries pop and the mixture reduces to about 1-1/4 cups, about 10 minutes.
- Remove from heat and stir in 1/3 cup sugar until dissolved. Pour the mixture through a coarse sieve to strain and let the purée cool completely.
- Reduce oven temperature to 300°F.
- In a large bowl, beat the cream cheese with the remaining 1 1/4 cups sugar and the vanilla at until smooth.
- Beat in the eggs one at a time, beating until just blended. Stir in the sour cream.
- Spoon half the batter into the prepared pan. Drop 8-10 rounded teaspoons of the cranberry puree (about 1/3 of the puree) randomly over the batter.
- Spoon half of the remaining batter evenly over the first layer and dot with half of the remaining puree.
- Repeat with the remaining batter and puree. Try to space out the puree so one layer is not directly on top of the puree in another.
- Take a blunt knife and gently swirl it through the batter to distribute the cranberry puree, taking care not to disturb the crust at the bottom.
- Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour.
- Turn the oven off and leave the cheesecake in the oven, without openiing the door, for 1 hour longer.
- Transfer to a wire rack and let cool to room temperature.
- Cover and chill overnight before serving.