Cranberry Swirl Cheesecake

It's officially office Christmas party season! Last night, my tech group friends from church held our Christmas dinner social at Denise's house and it was so much fun! There were bottles of wine and egg nog to go around! Dinner was great and my team won in Partini again! (I am now a 3-time winner, thank you very much! Never lost a game!) The best part? My cheesecake was a huge hit!

I made a cranberry swirl cheesecake and I was so worried! I forgot to take the cranberries out before swirling the sauce and the top of the cheesecake cracked so I was freaking out! Everyone told me that I had outdone myself and the cheesecake did not last very long! I was so relieved everyone loved it. So below is the recipe for my holiday cheesecake with some adjustments that you can use to brighten up your holiday meal!

Cranberry Swirl Cheesecake

Sorry it's not a high-tech photo. I snapped this while it was being sliced!

Sorry it's not a high-tech photo. I snapped this while it was being sliced!

Make room for dessert! I've got a cranberry swirl cheesecake that's easy to prepare and looks fabulous. It adds a pretty festive colour to a holiday dessert table.

Ingredients

Sauce:

  • 1/3 cup sugar 
  • 1/3 cup water
  • 2 cups fresh cranberries
  • 1 teaspoon lemon juice

Filling

  •  2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar 
  • 2 eggs, lightly beaten
  • 1 tablespoon lemon juice

Instructions

Sauce

  1. Combine sugar and water in a large saucepan. Bring to a boil over medium heat for one minute.
  2. Stir in berries; cover and reduce heat. Cook until most of the berries have popped. Add lemon juice.
  3. Press mixture through a sieve and set aside.

Filling

  1. In a large bowl beat the cream cheese with the sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.

Topping off & baking

  1. Spoon cranberry sauce over filling; cut through filling with a knife to swirl.
  2. Put a pan on the bottom rack of the oven and fill with water.
  3. Bake cheesecake on middle rack at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour (with oven door open).
  4. Remove from oven and cool on a wire rack. Carefully run a knife around sides of pan to loosen and remove side of pan. Refrigerate overnight.