Go Back
–+ servings
baked cranberry swirl cheesecake

Cranberry Swirl Cheesecake

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 12 people
Calories: 292
Author: Lisa MarcAurele
When you’re looking for a festive holiday treat that’s as beautiful as it is delicious, this easy cranberry swirl cheesecake is a decadent dessert that’s sure to please any crowd!
Print Recipe
US Customary - Metric

Ingredients

Crust:

  • 2 cups pecan halves
  • ¼ cup melted butter
  • 2 tablespoons Pyure All-Purpose See not for replacement
  • ½ teaspoon cinnamon

Sauce:

  • ⅓ cup powdered erythritol see note for replacement
  • ¼ teaspoon stevia extract powder see note for replacement
  • ⅓ cup water
  • 1 bag fresh cranberries 12 ounces
  • 1 teaspoon lemon juice

Filling:

  • 32 ounces cream cheese
  • ½ cup powdered erythritol see note for replacement
  • ¼ teaspoon stevia extract powder see note for replacement
  • 5 eggs lightly beaten
  • 1 tablespoon lemon juice

Instructions

Crust:

  • Grind pecans in a food processor. Pulse the processor until the largest pieces are no bigger than split peas. Add the butter and the sweetener. Blend until it’s mixed evenly.
  • Press it into the bottom of a 9-in springform pan. Sprinkle cinnamon on top to cover. Press cinnamon in with back of a spoon.
  • Bake at 300° for 8-12 minutes. Cool.

Sauce:

  • Combine sugar and water in a large saucepan. Bring to a boil over medium heat for one minute.
  • Stir in berries; cover and reduce heat. Cook until most of the berries have popped, about 7 to 10 minutes. Add lemon juice.
  • Press mixture through a sieve and set aside.

Filling:

  • In a large bowl beat the cream cheese with the xylitol and stevia until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.

Topping off and baking:

  • Spoon cranberry sauce over filling; cut through filling with a knife to swirl.
  • Put a pan on the bottom rack of the oven and fill with water.
  • Bake cheesecake on middle rack at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour with door propped ajar.
  • Remove from oven and cool on a wire rack. Carefully run a knife around sides of pan to loosen and remove side of pan. Refrigerate overnight.

Video

Notes

A one for one sugar replacement like Swerve or Lakanto classic can be used in the recipe. Here's the approximate amounts needed:
  • Use 3 to 4 tablespoons in the crust
  • About ½ cup is needed for the cranberry sauce (adjust to taste)
  • ¾ cup can be used for a sweet cheesecake use less to reduce sweetness

Nutrition

Serving: 1slice | Calories: 292 | Carbohydrates: 8g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 101mg | Sodium: 264mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 4.1mg | Calcium: 90mg | Iron: 0.7mg

Additional Info

Net Carbs: 7 g | % Carbs: 9.7 % | % Protein: 9.7 % | % Fat: 80.7 % | SmartPoints: 12
Values 
Array
(
    [serving_size] => 1
    [calories] => 292
    [carbohydrates] => 8
    [protein] => 7
    [fat] => 26
    [saturated_fat] => 11
    [polyunsaturated_fat] => 3
    [monounsaturated_fat] => 6
    [cholesterol] => 101
    [sodium] => 264
    [potassium] => 86
    [fiber] => 1
    [sugar] => 3
    [vitamin_a] => 700
    [vitamin_c] => 4.1
    [calcium] => 90
    [iron] => 0.7
    [serving_unit] => slice
)

© LowCarbYum.com

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.