This delicious cranberry cheesecake recipe has a graham cracker crust with a delightful cranberry swirl. It's tart and sweet and just what you need for a little treat!
Preheat oven to 375°. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
Place crackers in a food processor; process until finely ground. Combine with butter. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.
Make Cheesecake
Reduce oven temperature to 325°.
Place cranberries, sugar, and juice in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth. Add a couple tablespoons of water if the mixture seems too thick for swirling on top of the cheesecake.
Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife. Place springform pan in a baking pan with a couple inches of hot water in it. (If you don’t have a big enough pan you can put a pan of water on a different tray in the oven, and place the cheesecake directly on another oven tray.) Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched. (I had to leave mine a little longer than this so keep an eye on it.)
Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.