Description
A festive dessert combining rich cheesecake with tart cranberry and chocolate fudge swirl, adding both flavor and visual appeal.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup cranberry sauce
- 1/2 cup chocolate fudge sauce
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth. Add eggs one at a time, then stir in sour cream.
- Pour half of the cheesecake batter over the crust. Drop half of the cranberry sauce and fudge sauce over the batter and swirl gently with a knife. Repeat with remaining batter and sauces.
- Bake for 55-60 minutes until set but jiggly in the center. Cool for 10 minutes, then run a knife around the edge to loosen.
- Chill in the fridge for at least 4 hours, preferably overnight.
Notes
Serve chilled with whipped cream or extra sauce. Store leftovers in the refrigerator for up to 5 days or freeze for 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg