Chocolate Cranberry Cheesecake – a delicious recipe with chocolate wafer crumbs, sugar, butter, cream cheese, sugar, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, combine wafer crumbs, sugar and butter.
2
Press onto th ebottom and 1 inches up th esides fo a greased 9-in.
3
springform pan; set aside.
4
In a large mixing bowl, beat cream cheese and sugar until smooth.
5
Add sour cream and cornstarch; beat well.
6
Add eggs; beat on low speed just until combined.
7
Fold in cranberry sauce.
8
Pour into crust.
9
Place pan on a baking sheet.
10
Bake at 325 for 30 - 35 minutes or until center is almost set.
11
Cool on a wire rack for 10 minutes.
12
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
13
Refrigerate overnight.
14
Remove sides of pan.
15
Pipe dessert plates with fudge topping; top with cheesecake.
16
Refrigerate leftovers.
1326
kcal
Calories
93
g
Fat
105
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 ⅓ cups chocolate wafer crumbs, ¼ cup sugar, ¼ cup butter, melted, 16 ounces cream cheese, softened, 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.
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