Chocolate-Cranberry Cheesecake

Recipe by Redsie
READY IN: 1hr 15mins
YIELD: 1 cake




  • Preheat oven to 350°F In small saucepan, combine cranberry sauce and chocolate. Cook and stir over medium-low heat until melted.
  • 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.
  • 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.
  • 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.
  • Place sprinform pan in shallow baking pan. Bake about 45 minutes or until center appears nearly set when gently shaken.
  • Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake.
  • Cover and chill for 4 to 24 hours.