Cranberry Marble Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement