Cranberry Swirl Cheesecake


  • 10 ounces gluten-free graham crackers
  • 3 tablespoons water
  • 3 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • 1/2 cup cranberry jam, pureed
  • 1 cup cane sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 24 ounces Philadelphia cream cheese, room temp


For crust:

Combine ingredients for crust in food processor and pulse until crumbly. Press into the bottom of a cheese cake, pie, or tart pan that has been coated with baking spray.

For cheesecake: 

Combine sugar and cream cheese in the bowl of a stand mixer (adding cream cheese one package at a time) and mix. Beat in sour cream, vanilla, and salt. Add eggs one at a time, mixing well after each addition.

Pour mixture into pan. Dollop four tablespoons of jam on top of batter. Using a tooth pick swirl the jam into the cheesecake batter. Set into another larger pan filled with 2 inches of water. Bake for 60 minutes. Allow to cool for 15 minutes then chill.

This recipe makes one 9 or 10 inch deep dish cheesecake with plenty left over for 5 to 6 mini tarts.