Introduction

This Cranberry Fudge Swirl Cheesecake is a festive and decadent dessert combining tart cranberry filling, rich chocolate fudge, and creamy cheesecake in a beautiful swirl pattern. Perfect for special occasions or holiday celebrations, it offers a delightful balance of flavors and textures that will impress your guests.

A single slice of cheesecake sits on a white plate with a decorative edge, placed on a white marbled surface. The dessert has four visible layers starting with a dark crumbly chocolate crust at the bottom, followed by a creamy white cheesecake mixed with bright red berry swirls and pieces inside. The top layer has a marbled pattern of red berry sauce and smooth chocolate, creating swirls across the pale creamy surface. On top of the slice, several whole fresh red cranberries and dark chocolate chips are scattered, with a few also resting on the plate beside the slice. A gold fork rests near the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (215g) fresh cranberries
3/4 cup (155g) Baker’s Corner Sugar

1 1/2 tbsp Baker’s Corner Cornstarch
3 tbsp water

2 ¼ cups (302g) Benton’s Chocolate Sandwich Cookie crumbs
5 tbsp (70g) Countryside Creamery Salted Butter, melted

6 oz (169g | 1 cup) Baker’s Corner Dark Chocolate Morsels
1/2 tsp Stonemill Vanilla Extract
1/2 cup (120ml) Countryside Creamery Heavy Whipping Cream

24 ounces (678g) Happy Farms Cream Cheese, room temperature
1 cup (207g) Baker’s Corner Sugar
3 tbsp (25g) Baker’s Corner All-Purpose Flour

1 cup (230g) Friendly Farms Sour Cream
1 tbsp Stonemill Vanilla Extract
4 Goldhen Large Eggs, room temperature

Instructions

Step 1: Make the cranberry filling by combining cranberries, sugar, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries soften and burst, about 8-10 minutes.
Step 2: Transfer the cranberry mixture to a food processor and puree until smooth. Press the puree through a fine mesh sieve to remove skins and set aside to cool to room temperature.
Step 3: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine cookie crumbs and melted butter in a small bowl, then press the mixture into the bottom and up the sides of the pan.

Step 4: Bake the crust for 10 minutes, then allow it to cool. Wrap the outside of the pan with aluminum foil to prevent water from the water bath entering the crust. Set aside.
Step 5: Prepare the fudge filling by placing the chocolate morsels and vanilla extract in a medium bowl. Heat the heavy whipping cream until it starts to boil, then pour it over the chocolate. Let sit for 5 minutes, then whisk until smooth. Set aside.
Step 6: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until well combined, scraping sides as needed to avoid incorporating too much air.

Step 7: Add sour cream and vanilla extract to the cream cheese mixture and mix on low speed until smooth. Add eggs one at a time, beating slowly and scraping the bowl after each addition.
Step 8: Assemble the cheesecake by spooning about 1/3 of the cheesecake batter into the crust. Drop small dollops of cranberry filling and fudge filling on top using about 1/3 of each, then use a toothpick to swirl the fillings together.
Step 9: Repeat layering with another 1/3 of cheesecake filling, followed by the remaining cranberry and fudge fillings, swirling again. Add the final layer of cheesecake batter and the remaining cranberry and fudge fillings, swirling on top for a marbled effect.

Step 10: Place the springform pan in a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, ensuring water does not rise above the foil.
Step 11: Bake for 1 hour and 20 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the door open slightly and let it sit for another 30 minutes.
Step 12: Remove the cheesecake from the oven and chill it until firm, about 5-6 hours or overnight. Once set, carefully remove the cheesecake from the pan and serve.

Tips & Variations

Use room temperature ingredients for a smoother batter and to prevent cracking.
For extra texture, fold some chopped nuts into the crust mixture.
You can substitute fresh cranberries with frozen if fresh aren’t available; just thaw before using.

To avoid cracks, avoid overmixing and bake in a water bath as instructed.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw overnight in the fridge and serve chilled or at room temperature.

How to Serve

A round cheesecake with three layers sits on a white plate on a white marbled surface. The bottom layer is a dark, crumbly crust made of crushed chocolate cookies. The middle layer is thick and creamy with a pale yellow color. The top layer shows a marbled swirled pattern of red and dark brown, likely fruit and chocolate, creating a smooth and glossy texture. Fresh red cranberries and dark chocolate chips are scattered over one side of the cheesecake, adding bright and dark spots of color. Some small chocolate shavings are sprinkled lightly on top and around the plate. In the background, a white bowl filled with fresh cranberries sits on a red cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cranberry filling ahead of time?

Yes, the cranberry filling can be made a day ahead and kept refrigerated until ready to use. Bring it to room temperature before assembling the cheesecake.

How do I prevent the cheesecake from cracking?

To minimize cracking, use room temperature ingredients, mix on low speed, bake in a water bath, and avoid overbaking. Cooling the cheesecake gradually in the oven also helps prevent cracks.