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Cranberry Fudge Swirl Cheesecake Recipe

★★★★★

4.8 from 96 reviews
  • Author: Thomas
  • Total Time: 8 hours (including chilling time)
  • Yield: 10-12 servings 1x

Description

This Cranberry Fudge Swirl Cheesecake is a rich and creamy dessert featuring a buttery chocolate cookie crust, luscious cheesecake layers, and a stunning swirl of tart cranberry filling and smooth chocolate fudge. The cheesecake is baked in a water bath to ensure a silky texture and prevent cracking. Perfect for the holiday season or any special occasion, this cheesecake combines vibrant cranberry flavor with decadent chocolate in a visually stunning presentation.

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

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. Make cranberry filling: In a medium saucepan, combine fresh cranberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until cranberries soften and pop, about 8-10 minutes. Transfer mixture to a food processor and puree until smooth, then strain through a fine mesh sieve to remove skins. Set aside and allow to cool to room temperature.
  2. Prepare crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine chocolate sandwich cookie crumbs and melted salted butter, mixing until evenly moistened. Press the crust mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and let cool. Wrap the outside of the pan with aluminum foil to prevent leaks during water bath baking. Set aside.
  3. Make fudge filling: In a medium bowl, combine dark chocolate morsels and vanilla extract. Heat heavy whipping cream until it just begins to boil, then pour over the chocolate. Let sit for about 5 minutes before whisking until smooth. Set aside.
  4. Prepare cheesecake filling: Preheat oven to 300°F (148°C). In a large mixing bowl, use a mixer on low speed to beat cream cheese, sugar, and flour until well combined, scraping down the sides as needed to prevent lumps and minimize air incorporation. Add sour cream and vanilla extract, mixing on low until combined. Add eggs one at a time, beating slowly and scraping the bowl after each addition to ensure smooth batter.
  5. Layer the cheesecake: Spoon about one-third of the cheesecake filling into the prepared crust. Drop small spoonfuls of cranberry filling and fudge filling over the cheesecake layer using about one-third of each filling. Use a toothpick to swirl the toppings gently into the cheesecake layer. Repeat layering with another one-third of the cheesecake filling and remaining cranberry and fudge fillings, swirling again. Add a final layer of cheesecake filling and the remaining cranberry and fudge fillings, swirling to create a decorative pattern on top.
  6. Bake cheesecake in water bath: Place the springform pan wrapped in foil inside a larger roasting pan. Pour enough warm water into the larger pan to come halfway up the sides of the springform pan, making sure water does not reach above the foil. Bake for 1 hour and 20 minutes at 300°F (148°C).
  7. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open slightly and let the cheesecake continue cooling inside for another 30 minutes to prevent cracking and allow gradual cooling.
  8. Chill and serve: Remove the cheesecake from the oven and refrigerate until firm, 5-6 hours or preferably overnight. Once chilled and set, carefully remove from the springform pan and serve.

Notes

  • Using a water bath helps to create a creamy, crack-free cheesecake.
  • Make sure cream cheese and eggs are at room temperature before mixing for smooth batter.
  • Swirling the cranberry and fudge fillings creates a beautiful marbled effect.
  • Don’t skip straining the cranberry puree to ensure a smooth texture without skins.
  • Wrap the springform pan with foil securely to prevent water leaks during baking.
  • Chill the cheesecake overnight for best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cranberry cheesecake, fudge swirl cheesecake, holiday dessert, creamy cheesecake, chocolate cheesecake, water bath cheesecake

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