Chocolate Cranberry Cheesecake Recipe

Chocolate Cranberry Cheesecake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

“I think the ultimate dessert anytime of the year is cheesecake,” writes Darlene Brenden of Salem, Oregon. “I worked at a specialty bakery that offered 23 different cheesecakes, but not a chocolate cranberry flavor like this one. I like to top it with a thick chocolate glaze for a finishing touch.”

[X]

Rate Chocolate Cranberry Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Cranberry Cheesecake Recipe

Prep: 15 min. Bake: 30 min. + chilling

Yield: 10-12 Servings

15 30 45

Ingredients

1-1/3 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
2 eggs, lightly beaten
3/4 cup sour cream
1 cup whole-berry cranberry sauce
1/4 cup hot fudge ice cream topping, warmed

Directions

In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Drizzle dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 302 calories, 16 g fat (9 g saturated fat), 77 mg cholesterol, 198 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Chocolate Cranberry Cheesecake in Simple & Delicious November/December 2006, p47