Chocolate Cranberry Cheesecake
Indulge in the perfect fusion of rich chocolate and tart cranberries with this decadent Chocolate Cranberry Cheesecake. Featuring a buttery graham cracker crust and a lusciously creamy chocolate-infused cheesecake filling, this dessert is baked to perfection in a water bath for a smooth, velvety texture. Topped with a glossy dark chocolate ganache and a sprinkle of dried cranberries, this cheesecake delivers a stunning presentation and a delightful balance of flavors that are sure to impress. Whether you’re looking for a show-stopping holiday dessert or a luxurious treat for any special occasion, this chocolate cranberry cheesecake is a must-try.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 8 ounces Semi-sweet chocolate, melted and cooled
- 4 pieces Large eggs
- 0.5 cup Dried cranberries (for topping)
- 2 ounces Dark chocolate, chopped (for topping)
- 0.5 cup Heavy cream (for ganache topping)
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent water seepage during baking.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until evenly combined. Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar using an electric mixer until smooth and creamy. Add sour cream and vanilla extract, beating until well incorporated.
Gradually mix in the melted and cooled semi-sweet chocolate until smooth. Add the eggs, one at a time, blending on low speed after each addition to avoid overmixing.
Pour the cheesecake filling over the prepared crust. Place the springform pan into a larger roasting pan and pour hot water into the roasting pan, filling it halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 70-75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the water bath and allow it to cool completely at room temperature.
Refrigerate the cheesecake for at least 4-6 hours or overnight for best results.
To make the ganache topping, heat the heavy cream in a small saucepan until it just begins to simmer. Place the chopped dark chocolate in a heatproof bowl, pour the hot cream over it, and let it sit for 2-3 minutes. Stir until smooth and glossy.
Spread the ganache evenly over the chilled cheesecake. Sprinkle the dried cranberries on top and drizzle with more melted chocolate if desired.
Slice and serve the cheesecake chilled. Enjoy the rich chocolate flavor combined with the tanginess of cranberries in every bite!
Nutrition Facts
Calories |
7490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 524.3 g | 672% | |
| Saturated Fat | 309.0 g | 1545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1963 mg | 654% | |
| Sodium | 3806 mg | 165% | |
| Total Carbohydrate | 661.5 g | 241% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 509.3 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1430 mg | 110% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2457 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
