HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Thanksgiving Thanksgiving Cranberry Swirl Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 2 cups gingersnap cookie crumbs 1/3 cup melted butter Filling: 12 ounce bag cranberries, picked through 3/4 cup water 1 1/3 cup plus 2 tbsp. sugar 32 ounces cream cheese, room temperature 2 tsp. vanilla extract 4 large eggs 2 cups sour cream Directions For Crust: Wrap the outside of a 9 inch springform pan tightly with foil. Place gingersnap crumbs in a medium bowl. Add melted butter and stir until mixture is evenly moistened. Press the crust mixture evenly into the bottom of the prepared pan. Refrigerate crust while preparing filling. For Filling: Combine the cranberries and water in a medium saucepan. Bring to a boil over medium heat. Cook about 12 minutes, stirring occasionally, until berries pop and mixture is reduced to 1 1/4 cups. Remove the pan from the heat and stir in 1/3 cup sugar. Strain the puree, pressing on the solids, into a medium bowl. Cool puree completely. Preheat oven to 300 degrees. Beat the cream cheese with 1 cup plus 2 tbsp. sugar in a large bowl until smooth. Add eggs one at a time, beating after each addition. Stir in the sour cream. Pour half of the cream cheese mixture over the prepared crust. Drop the cranberry puree by rounded tablespoonfuls over the cream cheese. Spoon the remaining cream cheese mixture over the puree and swirl with a knife. Place the cheesecake in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake cheesecake about 1 hour until set. Discard foil and transfer cheesecake to a rack. Cool to room temperature. Cover and refrigerate cheesecake overnight. Rub a warm, damp towel around the outside of the springform pan. Carefully remove the pan sides. Slice cheesecake with a warm knife. Serves 12. Related Recipes •   Thanksgiving Fresh Cranberry Relish •   Thanksgiving Cranberry Salad •   Thanksgiving Caramel Pecan Cheesecake •   Thanksgiving Marbled Pumpkin Cheesecake •   Creamy Chocolate Vanilla Swirl Cheesecake •   Cranberry Nectar Smoothie •   Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Holiday Cranberry Fluff •   Orange Cheesecake Brownies •   Cranberry Pepper Roast with Cranberry Gravy •   Cranberry-Glazed Pork Roast •   Thanksgiving Oyster Dressing •   Shortcut cranberry jelly •   Thanksgiving Stuffing Stuffed Mushrooms •   Mocha Marble Cheesecake •   Boston Chicken Cranberry Sauce •   Cranberry Salad •   Holiday Cranberry Slush •   Halloween Pumpkin Cheesecake Cutout Bars View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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