Ingredients for Brandied Cranberry Sour Cream Cheesecake
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How to Make Brandied Cranberry Sour Cream Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in sour cream, eggs one at a time, and vanilla extract. Stir in brandy.
- In a separate bowl, combine cranberries, sugar, and cornstarch. Cook over medium heat until cranberries burst and mixture thickens slightly. Stir in Grand Marnier or orange liqueur.
- Gently fold about 1/3 of the cranberry mixture into the cheesecake batter. Pour the remaining batter into the prepared pan.
- Swirl the remaining cranberry mixture on top of the batter with a knife or toothpick.
- Bake for 70-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Let cool completely in the oven with the door slightly ajar.
- Once cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
259g
Fat
157g
Carbs
36g
