Port Wine Cheesecake

Serves: 16
Total Calories: 509


1 1/2 cups graham cracker crumbs
1/2 cup walnuts finely chopped
1/2 cup butter melted
1/4 cup sugar
5 (8-ounce) packages cream cheese softened
1 2/3 cups sugar
6 eggs
1 cup sour cream
1/4 cup flour
1/4 cup port wine
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 teaspoon food color red
3 drops food colors blue


At least 12 hours or up to 2 days before serving:

In a medium bowl, mix crumbs, nuts, butter and sugar. Press mixture evenly against bottom and 2 inches up sides a 10-inch springform pan. Chill for 30 minutes.

Preheat oven to 475°. In a large mixer bowl at medium speed, beat cheese until smooth. At low speed, slowly add sugar, beating until smooth. Add eggs, sour cream, flour, wine, vanilla and salt beat for 3 minutes or until smooth. Place 2 cups of the cheese mixture in a medium bowl set aside. Carefully pour remaining mixture into crust.

Add food colors to reserved cheese mixture and stir until well blended. Pour in a circle on top of mixture in pan and gently swirl with a spatula to make a marble pattern. Bake for 5 minutes. Reduce oven heat to 200° and bake 1 hour and 15 minutes longer. Turn off oven and leave cake in closed oven for 30 minutes. Place on a wire rack and cool for 30 minutes. Cover and refrigerate at least 8 hours or until ready to serve.

Nutritional Facts:

Serves: 16
Total Calories: 509
Calories from Fat: 339

This Port Wine Cheesecake recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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