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Chocolate Cranberry Cheesecake

 Chocolate Cranberry Cheesecake
“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.”
10-12 ServingsPrep: 15 min. Bake: 30 min. + chilling


  • 1-1/3 cups chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 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


  • 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.

2 of 2

Chocolate Cranberry Cheesecake (continued)

Directions (continued)

  • 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.