Chocolate Cranberry Cheesecake Recipe

August 21, 2023 Post a Comment

White Chocolate Cranberry Cheesecake Mom On Timeout from www.momontimeout.com

Description

Craving for a delicious and decadent dessert? This Chocolate Cranberry Cheesecake Recipe will satisfy your sweet tooth cravings! This amazing dessert is one of the best cheesecakes out there and it’s sure to impress everyone. This cheesecake is made with a combination of cream cheese, eggs, sugar, and a delicious creamy chocolate ganache. Topped with a homemade cranberry sauce, this dessert is sweet and tart at the same time. Perfect for special occasions or just as a treat, this Chocolate Cranberry Cheesecake Recipe will make your mouth water!

This Chocolate Cranberry Cheesecake Recipe is the perfect combination of tart cranberries and sweet chocolate. The tart cranberry sauce complements the creamy chocolate ganache beautifully. The crunchy cookie crust gives this dessert a nice texture and the creamy cheesecake filling is the perfect balance to the tartness of the cranberries. And let’s not forget the chocolate ganache topping – it’s the perfect finishing touch to this decadent dessert.

This cheesecake is not only delicious but it’s also easy to make too! You don’t need any special ingredients or equipment to make this delicious dessert. All you need is a few basic ingredients and a few simple steps. So, if you’re looking for a delicious dessert that’s easy to make, this Chocolate Cranberry Cheesecake Recipe is definitely for you!

Ingredients

For the cranberry sauce:
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- 2 tablespoons orange juice
- 2 tablespoons water
- 2 tablespoons cornstarch

For the cookie crust:
- 2 cups crushed chocolate cookies
- ½ cup melted butter

For the cheesecake filling:
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract

For the chocolate ganache topping:
- 8 ounces semi-sweet chocolate chips
- ¾ cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray and set aside.

2. To make the cranberry sauce, combine cranberries, sugar, orange juice, and water in a medium saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the cranberries burst, about 10 minutes. In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Add the cornstarch mixture to the cranberry mixture and cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and let cool.

3. To make the cookie crust, combine the crushed cookies and melted butter in a medium bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes. Let cool.

4. To make the cheesecake filling, beat the cream cheese and sugar together in a medium bowl until smooth. Add eggs, one at a time, beating until just combined. Add the vanilla extract and mix until just combined. Pour over the cooled cookie crust and spread to the edges. Bake for 25-30 minutes, until the center is just set. Let cool.

5. To make the chocolate ganache topping, place the chocolate chips in a medium bowl. In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Whisk until smooth. Pour the ganache over the cooled cheesecake and spread to the edges. Refrigerate for at least 2 hours.

6. To serve, top with the cooled cranberry sauce. Enjoy!