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Cranberry Fudge Cheesecake with Oreo Crust

A rich slice of Cranberry Fudge Cheesecake with chocolate layers, creamy filling, and whole cranberries.
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A rich chocolate cheesecake swirled with tart cranberries, set on a chocolate cookie crust. This festive dessert is perfect for holiday gatherings and can be made ahead.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (about 24 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup fresh or frozen cranberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine cookie crumbs, melted butter, and 2 tablespoons sugar. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
  3. Reduce oven temperature to 325°F (160°C).
  4. In a large bowl, beat cream cheese until smooth. Gradually beat in 1 1/4 cups sugar and cocoa powder until well combined. Stir in vanilla extract.
  5. Beat in eggs one at a time, mixing just until combined after each addition.
  6. Pour half of the cheesecake batter over the crust.
  7. In a small saucepan, combine cranberries, 1/4 cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until cranberries burst and mixture thickens. Let cool slightly.
  8. Dollop half of the cranberry mixture over the cheesecake batter. Swirl gently with a knife.
  9. Pour remaining cheesecake batter over the cranberry mixture. Dollop remaining cranberry mixture on top and swirl gently.
  10. Bake for 60-70 minutes, or until the edges are set and the center is almost set.
  11. Turn off the oven. Let the cheesecake cool in the oven with the door ajar for 1 hour.
  12. Remove from oven and let cool completely on a wire rack.
  13. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a smoother swirl, you can pulse the cooked cranberry mixture in a food processor a few times before dolloping.
  • If you prefer not to use a water bath, ensure your oven is accurately calibrated and avoid opening the oven door frequently during baking.
  • This cheesecake is an excellent candidate for meal planning and can be made several days in advance for holiday gatherings.

Nutrition

Find it online: https://delicerecipe.com/cranberry-fudge-cheesecake/