Chocolate Cranberry Cheesecake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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âI think the ultimate dessert anytime of the year is cheesecake,â writes Darlene Brenden of Salem, Oregon. âI worked at a specialty bakery that offered 23 different cheesecakes, but not a chocolate cranberry flavor like this one. I like to top it with a thick chocolate glaze for a finishing touch.â Ingredients:
1-1/3 cups chocolate wafer crumbs |
1/4 cup sugar |
1/4 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
1 tablespoon cornstarch |
2 eggs, lightly beaten |
3/4 cup sour cream |
1 cup whole-berry cranberry sauce |
1/4 cup hot fudge ice cream topping, warmed |
Directions:
1. In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. 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.
4. Drizzle dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers. Yield: 10-12 servings.
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