Chocolate-Cranberry Cheesecake

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Made this for Christmas. A bit hit! From BHG.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F In small saucepan, combine cranberry sauce and chocolate. Cook and stir over medium-low heat until melted.
  2. In medium bowl, combine graham cracker crumbs, crushed gingersnaps, granulated sugar and flour. Stir in melted butter. Press onto bottom and 1 1/2 inches up side of 8-inch springform pan.
  3. In large bowl, combine cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Set aside 3/4 cup of the mixture.
  4. Spread remaining cream cheese mixture in crust-lined pan. Spread with cranberry mixture. Top with reserved cream cheese mixture. Gently swirl narrow metal spatula through layers to marble.
  5. Place sprinform pan in shallow baking pan. Bake about 45 minutes or until center appears nearly set when gently shaken.
  6. Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake.
  7. Cover and chill for 4 to 24 hours.
Most Helpful

Whats not to love...<br/><br/>I double the recipe... and add an extra layer of chocolate chips... semi sweet to it! <br/><br/>Awesomely tasty! Great for any occasion!

evabussom December 02, 2013

This cheesecake was a big hit here, too, & it isn't even Christmas! I recently got my very FIRST, very own springform pan & used it for this cake! Followed the ingredients & directions with one exception ~ I used whole berry cranberry sauce instead of the jellied kind, but put it through the blender VERY BRIEFLY just to make the chunks a little bit smaller! The cake came out great & was highly received, both by my other half & I, AND by some neighbors I invited over! Many thanks for this great recipe!

Sydney Mike March 13, 2007