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Cranberry-Chocolate Cheesecake
Chill: 4 hrs
Cool: 2 hrs
Bake: 40 mins at 375°F
Ingredients
- 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
Directions
1. Prepare Cranberry Sauce; cool.
For crust:2. 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.
For Filling:3. 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.
Ingredients
- 2 cups fresh cranberries
- 3/4 cup sugar
- 2/3 cup cranberry juice
Directions
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.
