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Cranberry Fudge Swirl Cheesecake Recipe

★★★★★

4.9 from 97 reviews
  • Author: lilan
  • Total Time: 8 hours (including chilling)
  • Yield: 10-12 servings 1x
  • Diet: Vegetarian

Description

This luscious Cranberry Fudge Swirl Cheesecake combines a creamy sour cream cheesecake with vibrant cranberry and rich chocolate fudge swirls atop a chocolate cookie crust. The water bath baking method ensures a perfectly smooth and crack-free texture, perfect for festive occasions or indulgent dessert cravings.

Ingredients

Scale

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

  1. Prepare Cranberry Filling: In a medium saucepan, combine fresh cranberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the cranberries soften and pop, about 8-10 minutes. Transfer the mixture to a food processor and puree until smooth. Strain through a fine mesh sieve to remove skins and set aside to cool to room temperature.
  2. Make the Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides. Combine chocolate sandwich cookie crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then allow to cool. Wrap the outside of the pan with aluminum foil to prevent water bath leaks and set aside.
  3. Prepare Chocolate Fudge Filling: Place dark chocolate morsels and vanilla extract in a medium bowl. Heat heavy whipping cream until it just begins to boil, then pour over chocolate. Let sit for 5 minutes to melt, then whisk until smooth. Set aside.
  4. Mix Cheesecake Filling: Preheat oven to 300°F (148°C). In a large mixing bowl, beat cream cheese, sugar, and flour on low speed until well combined, scraping down the sides of the bowl to maintain uniformity. Add sour cream and vanilla extract, mixing again on low speed. Add eggs one at a time, beating slowly and scraping the bowl after each addition to ensure even mixing and minimize air incorporation.
  5. Assemble the Cheesecake Layers: Pour about one-third of the cheesecake filling into the prepared crust. Spoon drops of cranberry filling and chocolate fudge filling on top, using about one-third of each. Use a toothpick to swirl the fillings gently to create a marbled effect. Repeat the layering process twice more, finishing with a final swirl of cranberry and fudge topping.
  6. Bake in Water Bath: Place the springform pan inside a larger pan. Add warm water to the larger pan until it reaches halfway up the side of the springform pan, ensuring water does not reach above the foil wrapped on the pan’s edge. Bake for 1 hour and 20 minutes.
  7. Cool Gradually: Turn off the oven and keep the cheesecake inside with the oven door closed for 30 minutes. Then, slightly crack the oven door and leave the cheesecake inside for another 30 minutes to cool gradually and prevent cracking.
  8. Chill and Serve: Remove the cheesecake from the oven and refrigerate until fully firm, 5-6 hours or overnight. Once chilled and set, remove the cheesecake from the pan, slice, and serve.

Notes

  • Using room temperature ingredients ensures smoother batter and prevents lumps.
  • Wrapping the springform pan with aluminum foil is essential to prevent water from leaking into the cake during the water bath baking.
  • Allowing gradual cooling in the oven helps reduce cracks on the cheesecake surface.
  • Straining cranberry filling removes skins for a silky-smooth texture.
  • Use a toothpick to create beautiful swirls without mixing the fillings completely.
  • The water bath method is key for a creamy and crack-free cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cranberry cheesecake, fudge swirl cheesecake, baked cheesecake, holiday dessert, chocolate cheesecake, sour cream cheesecake

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Find it online: https://cooklilan.com/cranberry-fudge-swirl-cheesecake-recipe/