Ingredients for Chocolate Cranberry Cheesecake
- Jellied Cranberry Sauce
- Semisweet Chocolate Piece
- 1 1/2 cups graham cracker crumbs
- Gingersnaps
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- Butter
- Light Cream Cheese
- 1 1/2 cups powdered sugar
- 3 large eggs
- 1 teaspoon vanilla extract
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How to Make Chocolate Cranberry Cheesecake
- Preheat oven to 350°F (175°C). In a small saucepan, combine 1 (14-ounce) can cranberry sauce and 4 ounces of chopped semi-sweet chocolate.
- Cook and stir over medium-low heat until chocolate is melted and the mixture is smooth.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup crushed gingersnaps, 1/4 cup granulated sugar, and 2 tablespoons all-purpose flour.
- Stir in 1/2 cup (1 stick) melted unsalted butter until evenly moistened.
- Press mixture firmly into the bottom and 1 1/2 inches up the sides of an 8-inch springform pan.
- In a large bowl, beat 3 (8-ounce) packages softened cream cheese and 1 1/2 cups powdered sugar with an electric mixer on medium speed until smooth and creamy.
- Add 3 large eggs one at a time, beating on low speed after each addition just until combined.
- Stir in 1 teaspoon vanilla extract.
- Set aside 3/4 cup of the cream cheese mixture.
- Spread the remaining cream cheese mixture evenly into the prepared crust.
- Carefully spoon the cranberry-chocolate mixture over the cream cheese layer.
- Dollop the reserved cream cheese mixture on top.
- Gently swirl a knife or toothpick through the layers to create a marble effect.
- Place the springform pan in a larger baking pan; pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for about 45 minutes, or until the center is almost set when gently shaken.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and cool completely on a wire rack.
- Once completely cool, cover and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
130g
Fat
64g
Carbs
16g
