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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Cranberry Cheesecake Recipe

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This recipe for Chocolate Cranberry Cheesecake is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/3 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
2 large eggs, lightly beaten
3/4 cup sour cream
1 cup whole-berry cranberry sauce
1/4 cup hot fudge ice cream topping, warmed
Directions:
Directions:
• Preheat oven at 325º.
• In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1 inch up the sides of a
greased 9-inch springform pan; set aside.
• In a large bowl, beat the cream cheese, sugar and cornstarch until smooth.
• Add eggs; beat on low speed just until combined.
• Stir in sour cream.
• Fold in cranberry sauce.
• Pour into crust.
• Place pan on a baking sheet.
• Bake for 30-35 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Drizzle dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.
Yields: 1-12 servings

 

 

 

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