Name: Cranberry Fudge Swirl Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 8 h
Cuisine: American
Ingredients: 2 cups (215g) fresh cranberries; 3/4 cup (155g) Baker’s Corner Sugar; 1 1/2 tbsp Baker’s Corner Cornstarch; 3 tbsp water; 2 ¼ cups (302g) Benton’s Chocolate Sandwich Cookie crumbs; 5 tbsp (70g) Countryside Creamery Salted Butter, melted; 6 oz (169g | 1 cup) Baker’s Corner Dark Chocolate Morsels; 1/2 tsp Stonemill Vanilla Extract; 1/2 cup (120ml) Countryside Creamery Heavy Whipping Cream; 24 ounces (678g) Happy Farms Cream Cheese, room temperature; 1 cup (207g) Baker’s Corner Sugar; 3 tbsp (25g) Baker’s Corner All-Purpose Flour; 1 cup (230g) Friendly Farms Sour Cream; 1 tbsp Stonemill Vanilla Extract; 4 Goldhen Large Eggs, room temperature

Ingredients

Cranberry Filling:

2 cups (215g) fresh cranberries
3/4 cup (155g) Baker’s Corner Sugar
1 1/2 tbsp Baker’s Corner Cornstarch
3 tbsp water

Crust:

2 ¼ cups (302g) Benton’s Chocolate Sandwich Cookie crumbs
5 tbsp (70g) Countryside Creamery Salted Butter, melted

Chocolate Fudge Filling:

6 oz (169g | 1 cup) Baker’s Corner Dark Chocolate Morsels
1/2 tsp Stonemill Vanilla Extract
1/2 cup (120ml) Countryside Creamery Heavy Whipping Cream

Cheesecake Filling:

24 ounces (678g) Happy Farms Cream Cheese, room temperature
1 cup (207g) Baker’s Corner Sugar
3 tbsp (25g) Baker’s Corner All-Purpose Flour
1 cup (230g) Friendly Farms Sour Cream
1 tbsp Stonemill Vanilla Extract
4 Goldhen Large Eggs (room temperature)

Instructions

Step 1: Make the cranberry filling by combining cranberries, sugar, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries soften and pop, about 8-10 minutes.

Step 2: Puree the cranberry mixture in a food processor until smooth. Press it through a fine mesh sieve to remove skins, then set aside to cool to room temperature.

Step 3: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. In a small bowl, combine cookie crumbs and melted butter, then press into the bottom and up the sides of the pan.

Step 4: Bake the crust for 10 minutes, then cool. Wrap the outside of the pan with aluminum foil to prevent leaks and set aside.

Step 5: For the fudge filling, place chocolate morsels and vanilla extract in a medium bowl. Heat heavy cream until boiling, pour over chocolate, let sit 5 minutes, then whisk until smooth. Set aside.

Step 6: Preheat oven to 300°F (148°C). In a large bowl, mix cream cheese, sugar, and flour on low speed until smooth. Add sour cream and vanilla extract, mixing gently. Beat in eggs one at a time, scraping the bowl between additions.

Step 7: Pour one-third of the cheesecake filling into the crust. Drop spoonfuls of cranberry and fudge filling over it, then use a toothpick to swirl the fillings together.

Step 8: Repeat layering with another third of cheesecake filling, cranberry and fudge fillings, swirling again. Top with remaining cheesecake filling and remaining cranberry and fudge fillings, swirling one last time.

Step 9: Place the wrapped springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan without touching the foil.

Step 10: Bake for 1 hour and 20 minutes. Turn off oven and leave cheesecake inside with the door closed for 30 minutes. Then crack the door open and let the cheesecake sit for another 30 minutes.

Step 11: Remove from oven and chill until firm, at least 5-6 hours or overnight. Once firm, remove cheesecake from the pan and serve.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth cheesecake batter without lumps.

Wrap the pan tightly with foil to prevent water from the bath leaking into the crust.

For a boozy twist, add a tablespoon of orange liqueur to the cranberry filling while cooking.

If fresh cranberries aren’t available, frozen cranberries can be used—just thaw before cooking.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day or two in advance. Just keep it chilled and covered until ready to serve to allow the flavors to meld.

How do I prevent cracks on the cheesecake surface?

Mix the batter on low speed to limit air incorporation and bake in a water bath to provide gentle, even heat. Allow the cheesecake to cool gradually in the oven with the door closed and then slightly opened to avoid sudden temperature changes.