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Cranberry Fudge Swirl Cheesecake Recipe

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★★★★★

4.8 from 109 reviews

This Cranberry Fudge Swirl Cheesecake is a festive and decadent dessert featuring a buttery chocolate cookie crust, smooth cream cheese filling, and swirls of tart cranberry and rich chocolate fudge. Perfect for special occasions or holiday celebrations, this cheesecake combines creamy, fruity, and chocolaty flavors with a beautiful marbled presentation.

Ingredients

Scale

Cranberry Filling

  • 2 cups (215g) fresh cranberries
  • 3/4 cup (155g) Baker’s Corner Sugar
  • 1 1/2 tbsp Baker’s Corner Cornstarch
  • 3 tbsp water

Crust

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

Fudge Filling

  • 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

Cheesecake Filling

  • 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

  1. Cranberry Filling Preparation: In a medium saucepan, combine fresh cranberries, sugar, cornstarch, and water. Cook over medium heat while stirring occasionally until the cranberries soften and burst, about 8-10 minutes. Transfer the 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.
  2. Prepare Crust: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine chocolate sandwich cookie crumbs and melted salted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the springform pan. Bake crust for 10 minutes, then remove and allow to cool. Wrap the outside of the pan with aluminum foil to prevent water seepage during the water bath baking, then set aside.
  3. Make Fudge Filling: Place dark chocolate morsels and vanilla extract in a medium bowl. Heat heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Let sit for 5 minutes, then whisk until smooth. Set aside.
  4. Cheesecake Batter Preparation: Preheat oven to 300°F (148°C). In a large mixing bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined to minimize air incorporation. Scrape down the bowl sides. Add sour cream and vanilla extract, mixing again on low speed until fully incorporated. Add eggs one at a time, beating slowly and scraping sides after each addition to ensure an even mixture.
  5. Layering the Cheesecake: Pour about one-third of the cheesecake batter over the cooled crust. Drop small spoonfuls of the cooled cranberry filling and fudge filling over the batter, using about one-third of each. Use a toothpick to swirl these fillings gently through the batter to create a marbled effect.
  6. Repeat Layers: Add a second third of the cheesecake batter, then drop spoonfuls of the remaining cranberry and fudge fillings. Swirl again using a toothpick. Add the final layer of cheesecake batter, then top with the remaining cranberry and fudge fillings, swirling once more to finalize the decorative swirl pattern on top.
  7. Baking in a Water Bath: Place the wrapped springform pan inside a larger baking pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, being careful not to let the water exceed the foil barrier. Bake the cheesecake at 300°F (148°C) for 1 hour and 20 minutes.
  8. Cooling Process: After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to prevent cracking. Then, slightly crack the oven door and leave the cheesecake in the oven for an additional 30 minutes to cool gradually.
  9. Chill: Remove the cheesecake from the oven and water bath. Chill in the refrigerator until firm, approximately 5-6 hours or overnight.
  10. Serve: Once chilled and set, remove the cheesecake from the springform pan and serve.

Notes

  • Ensure all cream cheese and eggs are at room temperature to avoid lumps in the batter.
  • Wrapping the springform pan with aluminum foil is essential to prevent water from the water bath leaking into the cheesecake.
  • Use low mixing speed while combining ingredients to minimize air incorporation and reduce the risk of cracks.
  • Cooling the cheesecake slowly inside the oven helps prevent surface cracking.
  • This cheesecake benefits from chilling overnight for best texture and flavor development.

Keywords: cranberry cheesecake, fudge swirl cheesecake, holiday dessert, creamy cheesecake, chocolate cheesecake, festive dessert

Find it online: https://thefoodrecipe.com/cranberry-fudge-swirl-cheesecake-recipe/