Cranberry Swirl Cheesecake

Ingredients

FOR CRUST
10 ounces gluten-free graham crackers
3 tablespoons water
3 tablespoons melted butter
1 teaspoon ground cinnamon
FOR CHEESECAKE
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

Directions

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.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.