Chocolate Cranberry Cheesecake Recipe

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Chocolate Cranberry Cheesecake Recipe
Chocolate Cranberry Cheesecake Recipe photo by Taste of Home
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Chocolate Cranberry Cheesecake Recipe

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“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.”
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + chilling

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

Nutritional Facts

1 piece: 302 calories, 16g fat (9g saturated fat), 77mg cholesterol, 198mg sodium, 36g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Drizzle dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers. Yield: 10-12 servings.
Originally published as Chocolate Cranberry Cheesecake in Simple & Delicious November/December 2006, p47

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MaryFaith528 User ID: 4980891 92426
Reviewed Oct. 3, 2011

"Even though I messed up on the recipe a bit, it still tasted great! Will definitely try again this holiday season."

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