Swirled Cranberry Cheesecake

Swirled Cranberry Cheesecake

  • Prep Time: 15 mins
  • Total Time: 2 hrs 15 mins
  • Yield: 19-inch cheescake

    • About This Recipe

    “A lovely holiday dessert”

    Ingredients

  • 2 1/4 cupsPepperidge Farm Bordeaux cookie crumbs
  • 1/4 cupbutter, melted
  • 1 (16ounce) cans whole berry cranberry sauce
  • 2teaspoonscinnamon
  • 1/4 teaspoonclove
  • 3 (8ounce) packages cream cheese, softened
  • 1cupsugar
  • 1teaspooncornstarch
  • 4eggs
  • 1teaspoonvanilla

    • Directions

  • Mix cookie crumbs and butter.
  • Press onto bottom and 1 inch up sides of greased 9 inch springform pan.
  • Bake at 350 degrees for 10 minutes.
  • Cool completely.
  • Process cranberry sauce and spices in food processor or blender.
  • Set aside.
  • Beat cream cheese until smooth.
  • Add sugar and cornstarch; beat well.
  • Add eggs, one at a time, beating until just blended.
  • Stir in vanilla.
  • Pour 1/2 the batter into crust.
  • Spoon 1/2 the cranberry mixture over batter, swirl with knife.
  • Top with remaining batter.
  • Repeat with remaining cranberry mixture.
  • Bake at 350 degrees for 15 minutes.
  • Reduce oven to 225 degrees; bake 1 hour and 10 minutes.
  • Remove from oven; immediately run knife around sides of cheesecake to loosen from pan.
  • Turn oven off; return cheesecake to oven and let cool in oven 1 hour.
  • Remove from oven; cool completely on wire rack.
  • Chill uncovered until ready to serve (cheesecake will continue to firm up as it chills.) Remove sides of pan.
  • Serve.

    • Reviews

  • “Yummy! Very easy to make and no cracks in the cheesecake. I used cinnamon graham crackers instead of the cookies. I”m going to make this for Thanksgiving.”

  • “This is an AMAZING recipe.It’s seasonal, delicious and EASY! Everyone had seconds (which made us happy, but horribly full!)I only had a 10″ springform available, but even with no changes AT ALL in the recipe, it came out perfectly.A real winner!”

  • “I made this last Thanksgiving and everyone was impressed.It’s a solid recipe.I substituted cinnamon graham crackers, and they worked fine.I’m sure the Pepperidge Farm cookies would be great.Very festive!”

  • “Divine!I’d never made cheesecake before, and this was great!I just used a pie plate as I have no springform pan, and it was wonderful.Thanks!”

  • “This is one terrific cheesecake.The only changes I made were to use sugar cookies for the crust, and to reduce the cinnamon to 1tsp and I’ll do that again next time. I recommend serving straight from the frig as the cookie crust softened very quickly.”

  • “Delicious!I brought this to my relatives for Xmas eve dinner and it was a hit.The hint of clove and cinnamon was a perfect tasting blend of flavor that went along well with the cheesecake and cranberry.It was also my first time making a cheesecake; very easy recipe to follow.I used a 10 inch spring form pan and also used graham cracker crumbs instead of the cookies.”

  • “Delish!Made this with Oreo crumb crust rather than the other cookies, and it was a hit!I might also be serving the cranberry swirl by itself with the Thanksgiving turkey.The spice is just right with the cranberries.Oh and baked at 350 degrees for 35-40 minutes w/o getting any cracks.”

  • “This is an excellent cheesecake.I didn’t have access to the Pepperidge Farm Cookies and subbed a combo of half graham cracker crumbs and half crushed gingersnaps.The flavor was excellent.The cinnamon and nutmeg enhance the flavor of the cranberries and make a perfect fall cheesecake.This was an excellent addition to our Thanksgiving menu.”

  • “I made this to bring to our Thanksgiving celebration, and even my chocoholic family gave it raves.I’ve never had good results baking cheesecake, but this was beautiful and delicious.I made the recipe exactly as written.The cheesecake was creamy and not too heavy, and the cranberry mixture was just sweet enough.The adition of the cinnamon and cloves was a tasty touch.I garnished the top with fresh mint leaves and sugar-glazed fresh cranberries for a festive presentation.Thanks for a wonderful recipe. “

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