Scarlet-Swirl Cheesecake


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

Prep Time:
45 mins
Chill Time:
6 hrs
Cool Time:
1 hrs 45 mins
Bake Time:
1 hrs
Total Time:
9 hrs 30 mins


  • ½ cup butter

  • ¼ cup packed brown sugar

  • ½ teaspoon vanilla

  • 1 ¼ cup all-purpose flour

  • ¼ cup finely chopped pecans

  • 1 cup granulated sugar

  • 2 tablespoon cornstarch

  • 1 ½ cup fresh cranberries

  • 1 cup orange juice

  • 2 8 ounce package cream cheese, softened

  • 1 cup granulated sugar

  • 1 8 ounce carton dairy sour cream

  • 2 tablespoon all-purpose flour

  • 4 eggs

  • 1 cup whipping cream

  • 1 teaspoon finely shredded orange peel

  • 1 tablespoon orange juice

  • 1 teaspoon vanilla

  • ½ cup dairy sour cream


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.

For sauce:

  1. 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.

  2. 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.

For filling:

  1. 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).

  2. 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.

  3. 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.

  4. 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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