Chocolate Cranberry Cheesecake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This little cheesecake is so pretty. I can't wait to try it. This needs to be made and refrigerated a day in advanced. Ingredients:
1 1/3 cups chocolate wafer crumbs |
1/4 cup sugar |
1/4 cup butter, melted |
16 ounces cream cheese, softened |
1/2 cup sugar |
3/4 cup sour cream |
1 tablespoon cornstarch |
2 eggs, lightly beaten |
1 cup whole berry cranberry sauce |
1/4 cup hot chocolate fudge topping, warmed |
Directions:
1. In a small bowl, combine wafer crumbs, sugar and butter. Press onto th ebottom and 1 inches up th esides fo a greased 9-in. springform pan; set aside.
2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and cornstarch; beat well. Add eggs; beat on low speed just until combined. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet.
3. Bake at 325 for 30 - 35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Pipe dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.
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