Recipes and Cooking Scarlet-Swirl Cheesecake 5.0 (1) Add your rating & review Slice wedges of this creamy dessert cheesecake to reveal a red swirl of cranberry sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 6 hrs Cool Time: 1 hrs 45 mins Bake Time: 1 hrs Total Time: 9 hrs 30 mins Servings: 16 Ingredients 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 Directions For crust: 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: 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. 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: 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). 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. 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. 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. Rate it Print