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Breakstone’s Cranberry Marble Cheesecake

Serves 12
Ready in 365 mins
Prep time 20 mins
Cooking time 345 mins
450 calories per serving


> 2 cups graham cracker crumbs
> 3/4 cup plus 1 tbsp sugar, divided
> 1/4 tsp ground cinnamon
> 1/2 cup butter, melted
> 3 (8 oz) pkgs cream cheese, softened
> 1 cup Breakstone's Sour Cream
> 1 tsp vanilla extract
> 2 tsp orange zest
> 1 tbsp orange juice
> 3 eggs
> 1/3 cup canned whole berry cranberry sauce


Heat oven to 350F.
Combine graham crumbs, 1 Tbsp. sugar and butter; press onto bottom and up edges of 9-inch springform pan.
Bake 10 min. until lightly golden. Remove from oven; cool 10 min. on wire rack. Reduce oven to 325F.
Meanwhile, beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add sour cream, vanilla, orange zest and orange juice; mix well. Add eggs, one at a time, mixing on low speed after each until just blended.
Pour cream cheese batter into cooled crust. Dot top of batter with cranberry sauce; swirl gently with a knife.
Bake 45 to 50 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.


Recipe Sponsored by Breakstone's


Before preparing a cheesecake recipe, be sure to bring all the ingredients to room temperature. This ensures that the prepared batter will be smooth and help prevent the baked cheesecake from cracking.

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