Cranberry swirl cheesecake
- 1 cup finely ground graham crackers (8 sheets)
- 2 tbsp butter, melted
- 1 2/3 cups sugar
- 6 oz cranberries (1 1/2 cups)
- 2 lbs cream cheese, room temp
- pinch salt
- 1 tsp vanilla
- 4 eggs, room temp
Preheat oven to 350. Stir together graham cracker crumbs, melted butter, and 2 tbsp sugar in medium bowl. Press mixture firmly into bottom of springform pan. Bake 10 minutes. Let cool completely, remove ring from pan. Reduce oven to 325.
Puree cranberries in food processor, then pass thru sieve. Whisk in 3 tbsp sugar.
Replace ring on pan. Wrap sides and bottom with foil. Beat cream cheese in mixer until fluffy. Add 1 1/2 cups sugar slowly, then add salt and vanilla, mix well. Add eggs, one at a time, mixing until combined. Pour cream cheese filling over crust, then dollop cranberry mixture on top. Swirl with toothpick. Set pan in a roasting pan, set in oven, and pour boiling water in pan to cover halfway. Bake until set 60-70 minutes. Let cool completely, then chill 6 hours or more.