Best 6 Cranberry Swirl Cheesecake Recipes

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Indulge in a culinary masterpiece that harmoniously blends the tangy allure of cranberries with the velvety richness of cheesecake. This Cranberry Swirl Cheesecake tantalizes the taste buds with a delightful contrast of flavors and textures. The vibrant crimson swirls, swirled throughout the creamy cheesecake filling, add a festive touch, making it a centerpiece for any occasion. This delectable treat is encased in a tender graham cracker crust, providing a sturdy base for the luscious filling. The recipe includes variations for a classic cheesecake, a gluten-free version, and a no-bake option, catering to diverse dietary preferences. Whether you prefer a traditional baked cheesecake, a lighter no-bake alternative, or a gluten-free indulgence, this recipe collection offers the perfect variation to satisfy your cravings. Prepare to embark on a culinary journey that will leave you spellbound by the burst of cranberry flavor in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE



Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote image

Categories     Cake     Food Processor     Mixer     Fruit     Dessert     Bake     Thanksgiving     Cream Cheese     Cranberry     Orange     Fall     Chill     Sour Cream     Bon Appétit

Yield Serves 12

Number Of Ingredients 22

For cranberry purée
2 cups fresh cranberries or frozen, thawed
2/3 cup sugar
2/3 cup fresh orange juice
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 teaspoons vanilla extract
For crust
Nonstick vegetable oil spray
2 3/4 cups finely ground butter biscuit cookies or butter cookies
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup whipping cream
1 tablespoon vanilla extract
Cranberry-Raspberry Compote

Steps:

  • Make cranberry purée:
  • Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours.
  • Make crust:
  • Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
  • Make filling:
  • Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.
  • Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.
  • Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
  • Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
  • Remove pan sides. Serve cake with Cranberry-Raspberry Compote.

CRANBERRY SWIRL CHEESECAKE



Cranberry Swirl Cheesecake image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h5m

Yield Serves 10 to 12

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
  • 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.
  • 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.
  • Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
  • 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.
  • 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.

CRANBERRY ALMOND SWIRL CHEESECAKE COOKIE BARS



Cranberry Almond Swirl Cheesecake Cookie Bars image

Delicious cheesecake cookie bars with a hint of almond flavoring, swirled with simple homemade cranberry sauce and topped with sliced almonds. Easy to make and perfect for any event!

Provided by nbella17

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 9h37m

Yield 16

Number Of Ingredients 13

cooking spray
1 ¾ cups graham cracker crumbs
½ cup butter, melted
2 tablespoons white sugar
¾ cup fresh cranberries
¼ cup water
¾ cup white sugar, divided
2 (8 ounce) packages cream cheese, at room temperature
2 eggs, at room temperature
5 tablespoons milk, at room temperature
1 tablespoon lemon juice
1 ½ teaspoons almond extract
⅓ cup sliced almonds, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.
  • Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until butter evenly coats the crumbs. Transfer to the baking dish and flatten into an even layer.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.
  • Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-high heat. Bring to a boil. Cook until cranberries have burst and mixture is thick, about 7 minutes. Let cool for 15 minutes. Pour sauce into a blender or food processor and puree until smooth, adding more water to thin, if necessary.
  • Combine remaining sugar and cream cheese in a bowl. Beat using an electric mixer until smooth, scraping down sides of the bowl every 90 seconds, about 4 minutes total. Add eggs 1 at a time, beating well after each addition. Add milk, lemon juice, and almond extract; mix batter on medium-low until combined.
  • Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl it through the batter. Toss almonds evenly over the cheesecake.
  • Bake in the preheated oven until set, 27 to 33 minutes. Let cool, at least 30 minutes. Refrigerate until set, 8 hours to overnight. Cut into bars the next day.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 20.1 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 190.3 mg, Sugar 14.4 g

WHITE CHOCOLATE CHEESECAKE WITH CRANBERRY SWIRL



White Chocolate Cheesecake With Cranberry Swirl image

Got this from January 2010 Cooking club magazine. Haven't tried it yet, but it looks good and I don't want to lose it.

Provided by SaffronMeSilly

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups fresh cranberries (or frozen)
1/2 cup sugar
1/2 cup orange juice
2 teaspoons grated orange peel
1/8 teaspoon salt
1 teaspoon vanilla extract
32 vanilla wafer cookies, crushed
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
8 ounces white chocolate, chopped
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons flour
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 eggs
1/4 cup heavy whipping cream

Steps:

  • Bring all cranberry ingredients except vanilla to a boil in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium low. Cook, covered, 5 minutes. Uncover, cook 1-2 min or until mixture thickens, pressing cranberries against side of saucepan until they pop. cool to room temperature. Stir in 1 tsp vanilla. (Cranberries can be prepared 1 day ahead. Cover and refridgerate. Bring to room temperature before using).
  • Meanwhile, heat oven to 375. Combine all crust ingredients in medium bowl until blended. Press into bottom of 9 inch spring form pan. Bake 8-10 minutes or until deep golden brown. Cool completely on wire rack.
  • Reduce oven temp to 300. Bring 1 inch water to a simmer in small skillet. Remove from heat. Let stand until steam subsides. Place white chocolate in medium bowl (one that won't melt heated), place bowl in water. Stir occasionally until chocolate is melted and smooth; remove bowl from water.
  • Beat cream cheese in large bowl at medium speed until smooth. Beat in 1/2 cup sugar, flour, lemon juice, and 2 tsp vanilla. Add eggs one at a time, beating just until blended. At low speed, beat in chocolate and cream just until blended.
  • Pour half of the batter into pan; spoon half the cranberry mixture over batter. Pour in remaining batter, spoon remaining cranberry mixture over top. Swirl cranberry mixture with knife.
  • Bake at 300 for 55-60 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack to room temperature. Refrigerate uncovered overnight. (Cheesecake can be made 3 days ahead, covered and refrigerated).

CRANBERRY SWIRL CHEESECAKE RECIPE RECIPE - (4.5/5)



Cranberry Swirl Cheesecake Recipe Recipe - (4.5/5) image

Provided by mitzzy

Number Of Ingredients 16

Cranberry Filling:
1 - 12 ounce (340 grams) bag of fresh or frozen cranberries
1/2 cup (100 grams) granulated white sugar
2 cups (480 ml) water
zest of one lemon or orange
Graham Cracker Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed Digestive biscuits
2 tablespoons (25 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Cheesecake Filling:
24 ounces (680 grams) (3 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) all purpose flour
4 large eggs, room temperature
1 tablespoon heavy whipping cream
1 teaspoon pure vanilla extract

Steps:

  • Cranberry Filling: In a medium sized saucepan, place cranberries, sugar, and water. Then, over medium-high heat, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups (480 ml). Remove from heat, stir in the zest, and let cool completely before using. (I like to make and refrigerate the cranberry filling the day before I make the cheesecake.) New York Cheesecake: Grease, or spray with a non stick vegetable spray, a 9 inch (23 cm) round springform pan. Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling. For Filling: In the bowl of your electric mixer (can use a hand mixer) place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take one-half cup of the cranberry filling and place spoonfuls over the cheesecake batter and then swirl gently with a knife. Top with the remaining cheesecake batter. Spoon another one-half cup of the cranberry filling over the cheesecake batter and swirl gently with a knife. (Note: You will have leftover cranberry filling which can be served with the baked cheesecake.) Place the cheesecake pan on a larger baking pan (to catch any drips) and place in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for another 60 to 70 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated at least eight hours or overnight. Serve the cheesecake with the leftover cranberry filling. Makes one - 9 inch (23 cm) cheesecake. Serves about 12-14 people.

CRANBERRY SWIRL CHEESECAKE



CRANBERRY SWIRL CHEESECAKE image

Categories     Cake     Cheese     Fruit     Dessert     Bake     Christmas     Cocktail Party     Thanksgiving     New Year's Eve     Fall     Winter     Chill

Yield 12-14 people

Number Of Ingredients 16

Cranberry Filling:
1 (12 oz) bag of fresh or frozen cranberries
1/2 cup granulated sugar
2 cups water
Zest from one lemon or orange
Graham Cracker Crust:
2 cups graham cracker crumbs
2 Tbsp granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
3 (8 oz) pkgs full fat cream cheese, room temperature
1 cup granulated sugar
1 Tbsp all-purpose flour
4 large eggs, room temperature
1 Tbsp heavy whipping cream
1 tsp pure vanilla extract

Steps:

  • Cranberry Filling: In a medium sized saucepan, place cranberries, sugar and water. Cook the ingredients over medium-high heat until boiling, stirring to dissolve the sugar. Reduce heat to medium-low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups. This will take 20-30 minutes. Remove from heat, stir in zest and let cool completely before using. (You can make filling the day before and refrigerate). Cranberry Swirl Cheesecake: Preheat oven to 350 degrees and place the oven rack in the center of the oven. Grease or spray with a non-stick vegetable spray a 9-inch round pan. Crust: In a medium sized bowl, combine the graham cracker crumbs, sugar and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the pan. Cover and refrigerate while you make the filling. Filling: Place cream cheese, sugar and flour in mixing bowl. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take 1/2 cup of the cranberry filling and place spoonfuls over the cheesecake batter then swirl gently with a knife. Top with the remaining cheesecake batter. Spoon another 1/2 cup of the cranberry filling over the cheesecake batter and swirl gently with a knife. Bake for 15 minutes and then lower the oven temperature to 250 degrees and continue to bake for an additional 60-70 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen. Cool then refrigerate at least 8 hours or overnight. Serve with leftover cranberry filling.

Tips:

  • To make the cranberry swirl, combine cranberries, sugar, and cornstarch in a small saucepan over medium heat.
  • Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes, or until cranberries have softened and the mixture has thickened.
  • Set aside to cool.
  • To make the cheesecake batter, beat cream cheese and sugar together in a large bowl until smooth.
  • Add eggs one at a time, beating well after each addition.
  • Stir in vanilla extract.
  • Pour half of the cheesecake batter into the prepared cheesecake pan.
  • Carefully spoon the cranberry swirl over the batter.
  • Pour the remaining cheesecake batter over the cranberry swirl.
  • Bake cheesecake at 350°F for 50-60 minutes, or until the center is set.
  • Let the cheesecake cool completely before serving.

Conclusion:

This Cranberry Swirl Cheesecake is a stunning and delicious dessert that is perfect for any occasion. The combination of creamy cheesecake, tart cranberries, and sweet vanilla is sure to please everyone. With its beautiful swirl design and irresistible flavor, this cheesecake is sure to be a hit at your next party or gathering.

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