Chocolate-Cranberry Cheesecake Recipe

Name: Chocolate-Cranberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can jellied cranberry sauce; 1/4 cup semisweet chocolate piece; 3/4 cup graham cracker crumbs; 3/4 cup finely crushed gingersnaps; 3 tablespoons granulated sugar; 2 tablespoons flour; 6 tablespoons butter, melted; 2 (8 ounce) packages light cream cheese, softened; 1 cup powdered sugar; 2 eggs; 1 teaspoon vanilla

Servings: persons

1 (8 ounce) can jellied cranberry sauce
1/4 cup semisweet chocolate piece
3/4 cup graham cracker crumbs
3/4 cup finely crushed gingersnaps
3 tablespoons granulated sugar
2 tablespoons flour
6 tablespoons butter, melted
2 (8 ounce) packages light cream cheese, softened
1 cup powdered sugar
2 eggs
1 teaspoon vanilla

1
Preheat oven to 350u00b0F In small saucepan, combine cranberry sauce and chocolate. Cook and stir over medium-low heat until melted.
2
In medium bowl, combine graham cracker crumbs, crushed gingersnaps, granulated sugar and flour. Stir in melted butter. Press onto bottom and 1 1/2 inches up side of 8-inch springform pan.
3
In large bowl, combine cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Set aside 3/4 cup of the mixture.
4
Spread remaining cream cheese mixture in crust-lined pan. Spread with cranberry mixture. Top with reserved cream cheese mixture. Gently swirl narrow metal spatula through layers to marble.
5
Place sprinform pan in shallow baking pan. Bake about 45 minutes or until center appears nearly set when gently shaken.
6
Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake.
7
Cover and chill for 4 to 24 hours.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (8 ounce) can jellied cranberry sauce, 1/4 cup semisweet chocolate piece, 3/4 cup graham cracker crumbs, 3/4 cup finely crushed gingersnaps, and more.

Yes, Chocolate-Cranberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Cranberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions