Cranberry Fudge Swirl Cheesecake (Print-Friendly Version)

Creamy cheesecake with chocolate fudge and cranberry swirls in a chocolate cookie crust. Ideal for holidays.

# Ingredients You'll Need:

→ Cranberry Filling

01 - 215 g fresh cranberries
02 - 155 g granulated sugar
03 - 1.5 tbsp cornstarch
04 - 3 tbsp water

→ Crust

05 - 302 g chocolate sandwich cookie crumbs
06 - 70 g salted butter, melted

→ Chocolate Fudge Filling

07 - 169 g dark chocolate chips
08 - 0.5 tsp vanilla extract
09 - 120 ml heavy whipping cream

→ Cheesecake Filling

10 - 678 g cream cheese, room temperature
11 - 207 g granulated sugar
12 - 25 g all-purpose flour
13 - 230 g sour cream
14 - 1 tbsp vanilla extract
15 - 4 large eggs, room temperature

# How to Make It:

01 - Combine cranberries, sugar, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries soften and burst, approximately 8–10 minutes.
02 - Process the cranberry mixture in a food processor until smooth. Press the puree through a fine mesh sieve to remove skins, then allow to cool to room temperature.
03 - Preheat oven to 163°C. Line a 23-cm springform pan with parchment paper at the bottom and grease the sides. Combine cookie crumbs and melted butter in a bowl. Press mixture firmly into the base and up the sides of the prepared pan.
04 - Bake the crust for 10 minutes. Remove from oven and set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water ingress.
05 - Place chocolate chips and vanilla extract in a medium bowl. Heat heavy cream until boiling, then pour over chocolate. Let sit for 5 minutes. Whisk until smooth and ganache-like. Reserve.
06 - Reduce oven temperature to 148°C. In a large mixer bowl, combine cream cheese, sugar, and flour on low speed until smooth. Scrape down sides. Add sour cream and vanilla; mix on low until incorporated. Beat in eggs individually, mixing slowly and scraping between additions.
07 - Spread one-third of cheesecake batter into prepared crust. Drop spoonfuls of cranberry filling and chocolate fudge, using one-third of each. Swirl gently with a toothpick. Repeat with another layer of batter and fillings, then finish with remaining batter, fillings, and swirl the top.
08 - Place the springform pan inside a larger deep baking dish. Add warm water to reach halfway up the springform pan’s sides, ensuring foil barrier remains above water level.
09 - Bake for 1 hour and 20 minutes.
10 - Turn off oven and leave cheesecake inside with the door closed for 30 minutes. Then crack oven door and let cheesecake rest for an additional 30 minutes.
11 - Remove cheesecake from oven. Chill until fully firm, at least 5–6 hours or overnight.
12 - Carefully remove cheesecake from pan. Slice and serve at the desired temperature.

# Extra Information:

01 - For optimal texture, allow cream cheese and eggs to reach room temperature before mixing.
02 - Water bath helps prevent cracks by moderating heat and maintaining moisture.
03 - Cheesecake is easiest to slice when thoroughly chilled.

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