Cranberry Swirl Cheesecake

By michaelmeiner

Ingredients

• 12 ounces fresh cranberries
• 1/2 cup sugar
• 2 cups water
• CRUST
• 2 cups graham cracker crumbs
• 2 Tablespoons sugar
• 1/2 cup melted margarine
• CHEESECAKE FILLING
• 24 ounces cream cheese -- at room temperature
• 1 cup submarine roll
• 1 Tablespoon flour
• 4 large eggs -- at room temperature
• 1 Tablespoon heavy whipping cream
• 1 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

Place cranberries, sugar and water in a medium saucepan. Over medium high heat, cook until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil until thick and syrupy and reduced to 2 cups. This will take about 20-20 minutes. Cool completely.

Grease a 9 inch springform pan. Combine the graham cracker crumbs, sugar and melted margarine. Press into the bottom of the pan and about 1 inch up the sides. Refrigerate while you make the filling.

Beat the cream cheese, sugar and flour on medium speed for about 2 minutes, scraping the bowl as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides. Add cream and vanilla. Pour half the cheesecake mixture into the crust. Take 1/2 cup of the cranberry filling and place spoonfuls over the cheesecake batter and swirl with a knife. Top with remaining cheesecake batter. Spoon another 1/2 cup of the cranberry filling over the batter and swirl with a knife.

In a water bath, bake 15 minutes at 350 and then 60-70 minutes at 250.