Introduction

This Cranberry Fudge Swirl Cheesecake combines the tartness of fresh cranberries with rich chocolate fudge, all set in a buttery cookie crust. It’s a stunning dessert perfect for holidays or any special occasion, offering a creamy texture with beautiful swirl patterns to impress your guests.

A slice of cheesecake sits on a white plate with a detailed lace-like edge, placed on a white marbled surface. The cheesecake has four visible layers: the bottom is a dark crumbly crust, followed by a creamy white layer with visible red berry swirls, then a swirled layer combining creamy white and rich chocolate brown with red berry patterns on the top. Fresh red cranberries and dark chocolate chips are placed on top of the cheesecake and on the plate, adding texture and color contrast. A gold fork rests beside the plate, with a red cloth softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

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 the cranberries soften and pop, about 8-10 minutes.
Step 2: Transfer the cranberry mixture to a food processor and puree until smooth. Press the puree through a fine mesh sieve to remove skins and set aside to cool to room temperature.
Step 3: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 4: Combine 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 set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from leaking in during baking.
Step 5: Prepare the fudge filling by placing chocolate morsels and vanilla extract in a medium bowl. Heat heavy cream until it begins to boil, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Set aside.
Step 6: Preheat oven to 300°F (148°C). In a large mixing bowl, beat cream cheese, sugar, and flour on low speed until well combined. Scrape down the sides.
Step 7: Add sour cream and vanilla extract, mixing on low until smooth. Add eggs one at a time, beating slowly and scraping the bowl after each addition.
Step 8: Spread about one third of the cheesecake filling evenly over the crust. Drop spoonfuls of cranberry and fudge fillings onto the cheesecake layer, using about one third of each. Use a toothpick to swirl the fillings together gently.
Step 9: Repeat with the second layer of cheesecake filling, cranberry filling, and fudge filling, swirling again. Add the final cheesecake layer, then the remaining cranberry and fudge, swirling one last time to create a marbled effect on top.
Step 10: Place the wrapped springform pan inside a larger pan. Pour warm water into the larger pan to reach halfway up the sides of the springform pan, making sure water does not touch the foil edge.
Step 11: Bake for 1 hour and 20 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
Step 12: Crack the oven door open and let the cheesecake sit for another 30 minutes to cool gradually.
Step 13: Remove the cheesecake from the oven and chill it in the refrigerator until firm, 5-6 hours or overnight.
Step 14: Once set, remove the cheesecake from the springform pan and serve.

Tips & Variations

For a nutty twist, add finely chopped toasted pecans or walnuts to the crust mixture before pressing it into the pan.
Use fresh cranberries for bright flavor, or substitute frozen cranberries if fresh are unavailable; just thaw before cooking.
To avoid cracks in your cheesecake, mix the batter on low speed and avoid overbeating the eggs.
If you don’t have a water bath, bake the cheesecake on a lower oven rack and place a pan of water underneath to maintain moisture.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. For longer storage, wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. To refresh the texture, let the cheesecake sit at room temperature for 15-20 minutes before serving.

How to Serve

The image shows a round cheesecake with three clear layers on a white plate against a white marbled surface. The bottom layer is a thick dark brown crumbly crust. The middle layer is a smooth creamy pale yellow cheesecake. The top layer has swirls of deep red cranberry sauce mixed with dark brown chocolate, creating a marbled effect. Fresh red cranberries and scattered dark chocolate chips decorate the top edge of the cheesecake. Some chocolate shavings are sprinkled lightly over the top and around the plate. In the background, a white bowl with red cranberries and a stack of white plates are visible on a red cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and kept refrigerated. In fact, chilling overnight helps the flavors develop and the texture firm up beautifully.

How do I prevent the cheesecake from cracking?

Mix the batter on low speed to minimize air incorporation and bake the cheesecake in a water bath to maintain moisture and prevent sudden temperature changes that cause cracks.