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

Source: Midwest Living
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Cranberry-Chocolate Cheesecake

Ingredients

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Directions

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  • Prepare Cranberry Sauce; cool.

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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.

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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.

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  • 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.

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Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts (Cranberry-Chocolate Cheesecake)

506 calories; 31 g total fat; 18 g saturated fat; 131 mg cholesterol; 323 mg sodium. 51 g carbohydrates; 2 g fiber; 8 g protein; 972 IU vitamin a; 7 mg vitamin c; 61 mg calcium; 2 mg iron;

Cranberry Sauce

Ingredients

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Directions

Instructions Checklist
  • 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.

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