Cranberry Swirl Cheesecake

Cranberry Swirl Cheesecake

Cranberry Swirl Cheesecake is a great combination of sweet and tart. If you have to make this cheesecake several times it will always turn out perfect. Serve this recipe to different people and you will receive amazing reviews. This recipe is one that friends and family will frequently ask for. Well work the effort spent preparing the cranberries.

Cranberry Swirl Cheesecake

Yield: 12 servings

Prep Time: 45 min + chill time and cooling time

Cook Time: 1 hour 30 min


4 ounces chocolate graham crackers
3 tablespoons canola oil
Cooking spray
1 1/2 cups fresh cranberries
1/2 cup sugar
1/4 cup Chambord (raspberry liqueur)
3 tablespoons water
1 cup sugar
2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1 cup plain fat-free Greek yogurt
2 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs
2 large egg whites


1. Preheat oven to 375°.

2. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.

3. Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.

4. Reduce oven temperature to 325°.

5. Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth.

6. Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.

7. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.

8. Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours. Serves 12.


*The recipe called for only 4 ounces of chocolate graham crackers, but if I made this again I would bump it up to 4.5 or at least 5 ounces. The crust got pretty thin in a couple places while I spread it out.
*The cranberry mixture was absolutely delicious and I would consider doubling the amount called for so I could use it for something else (ice cream, on toast, or even alone by the spoonful).
*I would have liked a little more clarification in Step 7: “Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.” At 50 minutes, the cheesecake seemed almost as jiggly as when I put it in; it was far from “barely” moving. I cooked it for an additional 30 minutes and didn’t notice a change in movement, but the top was getting more and more brown, so I stopped the total time at 80 minutes and continued with the directions.

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