CRANBERRY CHEESECAKE SWIRL COFFEE CAKE
Swirled with a luscious cheesecake filling and topped with streusel and lots of glaze, this cranberry cheesecake swirl coffee cake is the ultimately impressive holiday breakfast!
Provided by Sarah
Time 1h
Number Of Ingredients 29
Steps:
- Preheat oven to 350F. Lightly grease a 10-in round tube pan and set aside.
- Make the coffee cake batter: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl with an electric mixer, beat butter and sugar on medium speed until creamy. Beat in eggs, yogurt, buttermilk, and vanilla until smooth. Gently fold flour mixture into liquid until batter is just combined. Fold in cranberries and pecans. Scrape batter into prepared pan and set aside.
- In a small bowl with a handheld electric mixer, beat cream cheese and sugar until creamy. Beat in egg yolk until smooth. Drop cream cheese mixture by the tablespoon over coffee cake batter. Use a knife to cut through the batter to create swirls. Set aside.
- In a small bowl, combine all streusel ingredients until crumbly. Evenly sprinkle over coffee cake. Bake coffee cake at 350F 50-55 minutes, or until a toothpick inserted in middle comes out with a moist crumb or two sticking to it. Cool coffee cake on a wire cooling rack.
- Make the glaze: In a small bowl, whisk sugar, orange zest, and just enough milk to make a drizzling consistency. Once coffee cake has cooled slightly, drizzle glaze over top and let stand 10 minutes to set. Slice coffee cake and ENJOY!
Nutrition Facts : ServingSize 1 g, Calories 428 kcal, Carbohydrate 46.9 g, Protein 7.1 g, Fat 25.1 g, SaturatedFat 10.2 g, Cholesterol 58 mg, Sodium 235 mg, Fiber 4.3 g, Sugar 29 g, UnsaturatedFat 14.9 g
CRANBERRY SWIRL CHEESECAKE
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
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.
SWIRLED CRANBERRY CHEESECAKE
Make and share this Swirled Cranberry Cheesecake recipe from Food.com.
Provided by Divinemom5
Categories Cheesecake
Time 2h15m
Yield 1 9-inch cheescake
Number Of Ingredients 10
Steps:
- 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.
SWIRLED CRANBERRY LEMON CHEESECAKE
I won a prize in a local dairy recipe contest with this recipe, which I clipped from a magazine years ago. It's pretty, unusual and tastes great! The lemon flavor really comes out when you use freshly-squeezed lemon juice and fresh zest.
Provided by Doobie Lou
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch springform pan and wrap outside in two layers of aluminum foil.In small bowl, toss melted butter with crumbs. Press onto bottom of prepared pan.
- Put cream cheese and sugar in food processor and whir until very smooth. Add all remaining ingredients except cranberry sauce. Process just until smooth. Reserve 1/4 cup of the cream cheese mixture, and pour the rest over the crust.
- In small bowl or in food processor, combine the cranberry sauce and reserved cream cheese mixture. Mix until blended. Pour this mixture onto the top of the cheesecake in a spiral pattern. Using a chopstick or skewer, draw small circles along the cranberry spiral to form a swirl pattern.
- Place springform pan in a larger pan. Fill halfway with warm water to form a water bath. Bake 1 3/4 to 2 hours, until toothpick inserted in center comes out only slightly moist. Turn off heat and let cake cool in oven with door ajar for 1 hour. Remove cake and let cool completely.
- Cover and refrigerate overnight.
CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE
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
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.
WHITE CHOCOLATE-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
- Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
- Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
- Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
- Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
- Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
- Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.
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5/5 (39)Calories 321 per servingServings 12
- Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
- 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.
CRANBERRY SWIRL CHEESECAKE RECIPE - WOMAN'S DAY
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- In a medium sauce pan, combine the cranberries, raspberries, orange zest and juice, and 1/4 cup sugar.
- Simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 5 to 7 minutes.
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5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr
- Preheat the oven to 350℉. Set aside an 9-inch round springform pan or cheesecake pan with a removable bottom.
- Use a food-processor to pulse together the gingersnap crumbs, salt, and cinnamon. Drizzle in the melted butter and pulse a few times until combined. The crumbs should be evenly moistened but not overly greasy.
- Spoon the crumbs into the prepared pan then press down gently into an even layer. Bake for 5 minutes. Remove from the oven and set aside.
- Add the softened cream cheese and sugar to the mixing bowl of a stand up mixer fitted with the paddle attachment. Beat together on medium-low speed, until light and creamy, and no lumps remain. Use a spatula to scrape down the sides of the bowl as needed.
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- Add the cranberries, granulated sugar, water and salt to a pot and set over medium low heat. Cook, stirring often, for about 5 to 10 minutes until the cranberries have broken down.
- Combine the all-purpose flour, granulated sugar and salt in a bowl. Pour in the melted butter and mix to combine.
- Add 2/3 of the mixture to a 9” round spring-form pan and press into the bottom and sides. Tip: use the back of a measuring cup to press down and help make a smooth bottom. Reserve the remaining 1/3 of the mixture for the crumb topping.
CRANBERRY CHEESECAKE - COOKIE DOUGH AND OVEN MITT
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5/5 (1)Estimated Reading Time 8 mins
- In a medium saucepan, add in cranberries, sugar, water, and cornstarch. Place over medium/low heat and cook for 5 to 8 minutes until the cranberries pop and become soft.
- Preheat the oven to 325 degrees. Spray the sides of a 9-inch springform pan with nonstick baking spray and place a 3-inch wide parchment paper strip along the sides of the pan.
- Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until smooth.
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4.5/5 (2)Calories 389 per servingCategory Desserts/Sweets
- Line the inside of a 7-inch cake pan with a large piece of greased aluminum foil (greased side facing up), pushing it into all the edges of the pan.
- Crush the ginger snaps in a food processor and process into fine crumbs. Mix the crumbs with the butter and press the crumb mixture into the base of the cake pan. Refrigerate while you prepare the cheesecake batter.
- Place the cranberries, sugar, cornstarch, orange juice and water in a small saucepan and bring to a boil. Simmer for 10 minutes, until the cranberries start to break down and the sauce has thickened slightly. Stir a few times during the cooking process breaking the cranberries with the back of a spatula. Let the cranberry sauce cool and then transfer them to a zipper sealable bag.
- Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, or a food processor (scraping the sides of the processor bowl several times) blend the cream cheese until it is completely smooth with no lumps. When all the lumps in the cream cheese have disappeared, add the sugar, orange zest and orange juice. Blend to incorporate the ingredients and then add the eggs one at a time, mixing only to distribute the eggs evenly in the batter. Do not over-mix at this point.
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- Grind pecans in a food processor. Pulse the processor until the largest pieces are no bigger than split peas. Add the butter and the sweetener. Blend until it’s mixed evenly.
- Combine sugar and water in a large saucepan. Bring to a boil over medium heat for one minute.
- In a large bowl beat the cream cheese with the xylitol and stevia until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.
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