Scarlet-Swirl Cheesecake

Slice wedges of this creamy dessert cheesecake to reveal a red swirl of cranberry sauce.

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  • Makes: 16 servings
  • Prep: 45 mins
  • Chill: 6 hrs to 24 hrs
  • Cool: 1 hr 45 mins
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Scarlet-Swirl Cheesecake
Ingredients
1/2
cup butter
1/4
cup packed brown sugar
1/2
teaspoon vanilla
1 1/4
1/4
cup finely chopped pecans
2
tablespoons cornstarch
1 1/2
1
cup orange juice
2
8 ounce package cream cheese, softened
1
8 ounce carton dairy sour cream
2
tablespoons all-purpose flour
4
eggs
1
cup whipping cream
1
tablespoon orange juice
1
teaspoon vanilla
1/2
cup dairy sour cream
Directions
    For crust:
  1. Preheat oven to 350F. In a small bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and the 1/2 teaspoon vanilla; beat until fluffy. Add the 1-1/4 cups flour and the pecans. Beat just until combined (dont over beat). With floured hands, press dough onto the bottom and 1-1/2 inches up the side of a 9-inch springform pan. Bake for 10 to 12 minutes or until lightly browned. Cool on a wire rack while preparing filling.
  2. For sauce:
  3. In a medium saucepan, stir together 1 cup granulated sugar and the cornstarch. Stir in the cranberries and the 1 cup orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove half of the sauce (about 1 cup) and let stand at room temperature to cool slightly. Cover and chill remaining sauce until serving time.
  4. Place the 1 cup cooled sauce in a food processor or blender. Cover and process or blend until smooth ( you will have 3/4 cup sauce). Set aside.
  5. For filling:
  6. In a large bowl, combine cream cheese, 1 cup granulated sugar, the carton of sour cream, and the 2 tablespoons flour. Beat with an electric mixer on low to medium speed until combined. Add eggs. Beat just until combined (dont over beat). Using a wooden spoon, stir in whipping cream, orange peel, the 1 tablespoon orange juice, and the 1 teaspoon vanilla (filling will be slightly thin).
  7. Pour about half of the filling into the crust-lined pan. Drizzle pureed sauce over the filling in the pan. Carefully pour the remaining filling into the pan, covering the sauce as much as possible. Place springform pan in a shallow baking pan. Bake about 1 hour or until the center appears nearly set when gently shaken.
  8. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours.
  9. Just before serving, top wedges of the chilled cheesecake with some of the chilled sauce and dollops of the 1/2 cup sour cream. Pass remaining sauce. Makes 16 servings.
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