A red and wh̾i̾te Cranberry Swirl Cheesecake is perfect for not only the festival/holiday season, it’s also a delicious and fun dessert recipe that’s perfect for your celebrations and parties! Or just for your daily meals, why not?
New York Style Cheesecake with cranberry sauce are two of αмєяι¢αn favorites, and they’re combined perfectly together in just one recipe. With the cranberry sauce, though, we’re going to try soṃệẗḧing new. We’re going to make gorgeous swirls with it instead of serving it on the side or pouring it on top. Of course, a crust is required for all cheesecakes, and today we’ll try soṃệẗḧing new for your cake: Chocolate Sandwich Cookie crumbs. It will rival the gritty texture and sweet flavor in my opinion.
This easy Cranberry Fudge Swirl Cheesecake recipe is a thick and creamy cheesecake with cranberry filling and chocolate fudge swirled throughout! Let’s swirl it into the creamy filling of this foolproof vanilla cheesecake!
Cook Time: 2 Hrs. 20 Minutes, Plus Cooling
Total Time: 3 Hrs. 30 Minutes, Plus Cooling
Yield: 12-14 Slices
5 tbsp (70g) Salted Butter, melted
2 ¼ cups (302g) Benton’s Chocolate Sandwich Cookie crumbs
1 tbsp Vanilla Extract
1 cup (207g) Sugar
3 tbsp (25g) All-Purpose Flour
1 cup (230g) Sour Cream
4 Large Eggs, room temperature
24 ounces (678g) Cream Cheese, room temperature
3 tbsp water
3/4 cup (155g) Sugar
1 1/2 tbsp Cornstarch
2 cups (215g) fresh cranberries
CHOCOLATE FUDGE FILLING:
1/2 tsp Vanilla Extract
1/2 cup (120ml) Heavy Whipping Cream
6 oz (169g | 1 cup) Dark Chocolate Morsels
In a medium saucepan, combine the cranberries, sugar, cornstarch, and water to form the cranberry filling.
Cook, stirring periodically, until the cranberries soften and pop, about 8-10 minutes over medium heat.
In a food processor, blend the cranberry mixture until smooth.
To remove the skins, press and strain the puree through a fine mesh sieve.
Allow to cool to room temperature.
Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Grease a 9-inch (23-cm) springform pan and line the bottom with parchment paper.
In a small mixing basin, combine the crust ingredíєnts. In the bottom and up the sides of the springform pan, press the mixture.
Bake the crust for 10 minutes before removing it from the oven to cool.
Cover the outsides of the pan with aluminum foil to prevent water from leaking in from the water bath. Set it aside.
FUDGE AND CHEESECAKE FILLING:
In a medium mixing basin, combine the chocolate morsels and vanilla essence to make the fudge filling.
Heat when the heavy whipping cream starts to boil, pour it over the chocolate chunks.
Allow 5 minutes for the cream to sit before whisking until the mixture is smooth.
Preheat the oven to 300°F (148°C).
Combine the cream cheese, sugar, and flour in a large mixing bowl and beat until smooth (Use low speed to keep less air from getting into the batter, which can cause cracks). Scяαρє the bowl’s sides clean.
Mix in the sour cream and vanilla extract on low speed until everything is completely mixed.
Add the eggs one at a time, scraping the sides of the bowl after each addition and beating carefully.
Fill the crust with approximately one third of the cheesecake filling.
Using about 1/3 of each, drop small spoonfuls of the cranberry and chocolate fudge fillings onto the cheesecake filling. Swirl the spoonfuls with a toothpick after running it through them.
Repeat with another layer of cheesecake filling and cranberry and fudge filling.
Add a final layer of cheesecake filling and the remaining cranberry and fudge filling, again swirling to form a swirled design.
Place the springform pan (aluminum foil-wrapped) inside a bigger pan. Pour enough heated water into the larger pan to come halfway up the sides of the springform pan. The water should not go past the top edge of the springform pan’s aluminum foil.
Bake for 1 hour and 20 minutes.
Turn off the heat and leave the cheesecake in the oven for 30 minutes with the door closed.
After cracking the oven door, leave the cheesecake in the oven for another 30 minutes.
Chill the cheesecake for 5-6 hours or overnight after removing it from the oven.
Remove the cheesecake from the pan once it has firmed up and serve.