Cranberry Swirl Cheesecake With Cranberry-Raspberry Compote

Thought I'd share the dessert I served during our Christmas dinner.

Serves 12

For Cranberry Puree
2 cups fresh cranberries or frozen, thawed
2/3 cup sugar
2/3 cup fresh orange juice
2 tbsp. grated orange peel
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 tsp. vanilla extract

For Crust
Nonstick vegetable spray
2 3/4 cups finely ground butter biscuit cookies or butter cookies (I used ginger snap cookies)
2 tbsp. sugar
1 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

For Filling
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup whipping cream
1 tbsp. vanilla extract

Make Cranberry Puree
Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl (I did not do this step). Refrigerate at least 6 hours.

Make Crust
Spray 10-inch diameter springform pan with 2 3/4-inch high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter, blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.

Make Filling
Position rack in center of oven and preheat to 350 degrees F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.

Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.

Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.

Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated).

Remove pan sides. Serve cake with Cranberry-Raspberry Compote.

Enjoy!!!

Cranberry-Raspberry Compote (Yields 2 cups)
1 12ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tbsp. fresh lemon juice
2 tsp. grated lemon peel
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. vanilla extract

Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated).