CRANBERRY CHEESECAKE
Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
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.
CITRUS CRANBERRY CHEESECAKE
Refreshing cranberries, lemon juice and orange peel complement the cheesecake's sweet filling. This is my favorite Christmas dessert to make as gifts. It really appeals to people don't care for chocolate. -Joy Monn, Stockbridge, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and milk until fluffy. Beat in lemon juice until smooth. Add eggs; beat on low speed just until combined. Fold in cranberries and orange zest. Pour filling over crust. Place on pan on a baking sheet. , Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate for at least 6 hours or overnight. Garnish with sugared cranberries and orange zest strips if desired.
Nutrition Facts :
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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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