Directions:
- Preheat oven to 350°F.
- Mix cinnamon and crushed graham crackers together. Add melted butter and mix until well blended.
- Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch springform pan.
- Bake crust for about 6 minutes until set. Set aside.
- In a medium saucepan, combine cranberries and water. Bring to a boil over medium heat and cook until the cranberries pop and the mixture reduces to about 1-1/4 cups, about 10 minutes.
- Remove from heat and stir in 1/3 cup sugar until dissolved. Pour the mixture through a coarse sieve to strain and let the purée cool completely.
- Reduce oven temperature to 300°F.
- In a large bowl, beat the cream cheese with the remaining 1 1/4 cups sugar and the vanilla at until smooth.
- Beat in the eggs one at a time, beating until just blended. Stir in the sour cream.
- Spoon half the batter into the prepared pan. Drop 8-10 rounded teaspoons of the cranberry puree (about 1/3 of the puree) randomly over the batter.
- Spoon half of the remaining batter evenly over the first layer and dot with half of the remaining puree.
- Repeat with the remaining batter and puree. Try to space out the puree so one layer is not directly on top of the puree in another.
- Take a blunt knife and gently swirl it through the batter to distribute the cranberry puree, taking care not to disturb the crust at the bottom.
- Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour.
- Turn the oven off and leave the cheesecake in the oven, without openiing the door, for 1 hour longer.
- Transfer to a wire rack and let cool to room temperature.
- Cover and chill overnight before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 753.44 Kcal (3155 kJ) | ||
| Calories from fat | 442.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.13g | 76% | |
|---|---|---|---|
| Cholesterol | 181.13mg | 60% | |
| Sodium | 528.06mg | 22% | |
| Potassium | 286.19mg | 6% | |
| Total Carbs | 68.26g | 23% | |
| Sugars | 35.89g | 144% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 11.24g | 22% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.2mg | 12% | |
| Calcium | 161.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 305.94 Kcal (1281 kJ) | ||
| Calories from fat | 179.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.95g | 76% | |
|---|---|---|---|
| Cholesterol | 73.55mg | 60% | |
| Sodium | 214.42mg | 22% | |
| Potassium | 116.21mg | 6% | |
| Total Carbs | 27.72g | 23% | |
| Sugars | 14.57g | 144% | |
| Dietary Fiber | 0.62g | 6% | |
| Protein | 4.57g | 22% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.9mg | 12% | |
| Calcium | 65.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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