Description
Cranberry Chocolate Swirl Cheesecake is a delightful dessert that combines the tartness of cranberries with the richness of chocolate and creamy cheesecake.
Ingredients
Scale
- 2 cups (200g) Oreo crumbs (cream removed)
- 5 tbsp (70g) melted butter
- 1 tbsp sugar
- 2 cups fresh or frozen cranberries
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tbsp water
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup chocolate chips (semi-sweet or dark), plus extra for garnish
- Extra fresh cranberries (optional)
- A handful of chocolate chips
Instructions
- Preheat oven to 325°F (160°C).
- Mix Oreo crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
- Add cranberries, sugar, vanilla, and water to a small saucepan. Simmer about 10 minutes, until the berries burst and sauce thickens. Blend or mash until smooth. Allow to cool.
- In a mixing bowl, beat the cream cheese until very smooth. Add sugar and beat again. Mix in eggs, one at a time. Add sour cream, cornstarch, and vanilla — mix just until combined. Fold in chocolate chips gently.
- Pour half of the cheesecake batter over the crust. Spoon some cranberry sauce over it and swirl lightly with a knife. Add the remaining cheesecake batter. Top with remaining cranberry swirl. Draw gentle spirals with a toothpick — do not over-mix.
- Wrap the pan in foil and place in a larger pan filled with hot water. Bake at 325°F (160°C) for 55–70 minutes, until the center is slightly jiggly but set around the edges. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Chill in refrigerator at least 4 hours, preferably overnight.
- Top with fresh cranberries and extra chocolate chips. Slice with a warm knife for clean cuts.
Notes
- For best results, use room temperature ingredients.
- Chilling overnight enhances the flavor and texture.
- Water bath helps prevent cracks in the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg