Cranberry-Chocolate Cheesecake | Midwest Living

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Cranberry-Chocolate Cheesecake

Cranberry-Chocolate Cheesecake

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  • Makes: 12 servings
  • Prep 45 mins
  • Chill 4 hrs
  • Cool 2 hrs
  • Bake 40 mins

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The plain filling is swirled with the cranberry filling to make this dessert gorgeous to look at and delicious to eat.


  • Cranberry Sauce (see recipe)
  • 1 1/2 cups finely crushed chocolate wafers (about 27 cookies) or chocolate cookie crumbs
  • 3 tablespoons all-purpose flour
  • 1/3 cup butter, melted
  • 3 8 - ounce package cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 3 eggs, slightly beaten
  • 4 ounces semisweet chocolate, melted and cooled


  1. Prepare Cranberry Sauce; cool.
  2. For crust: In a medium bowl, combine crushed chocolate wafers, 1 tablespoon of the flour, and butter. Press crumb mixture onto the bottom and 1-1/2 to 2 inches up the sides of a 9-inch springform pan. Set aside.
  3. For Filling: In a large mixing bowl, beat cream cheese, sugar, remaining 2 tablespoons flour and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs. Divide filling in half.
  4. Gradually stir 3/4 cup of the Cranberry Sauce into the melted chocolate; stir chocolate mixture into half of the filling. Pour chocolate mixture into crust-lined pan. Dollop plain filling atop. Use a narrow metal spatula to gently swirl the filling.
  5. Place pan in a shallow baking pan. Bake in a 375 degree F oven for 40 to 45 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
  6. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Serve with remaining Cranberry Sauce.

Cranberry Sauce


  • 2 cups fresh cranberries
  • 3/4 cup sugar
  • 2/3 cup cranberry juice


  1. In a medium saucepan, combine cranberries, sugar and cranberry juice. Cook and stir until mixture comes to boiling; boil gently, uncovered, over medium heat for 3 to 4 minutes or until cranberries pop, stirring occasionally. Cool to room temperature.

Nutrition Facts

(Cranberry-Chocolate Cheesecake)

Servings Per Recipe 12, sat. fat (g) 18, chol. (mg) 131, Fat, total (g) 31, carb. (g) 51, vit. C (mg) 7, vit. A (IU) 972, iron (mg) 2, calcium (mg) 61, pro. (g) 8, cal. (kcal) 506, sodium (mg) 323, fiber (g) 2

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