Recipes and Cooking Cranberry-Chocolate Cheesecake Be the first to rate & review! This delicious cranberry cheesecake makes for the perfect Thanksgiving or Christmas dessert. Creamy chocolate marble cheesecake topped with cranberry sauce is sure to be a hit. Add sugared cranberries for a pop of color on this holiday dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 45 mins Chill Time: 4 hrs Cool Time: 2 hrs Bake Time: 40 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 recipe Cranberry Sauce 1 ½ cup finely crushed chocolate wafer cookies 3 tablespoon all-purpose flour ⅓ cup butter, melted 3 8 ounce package cream cheese, softened 1 cup sugar 1 teaspoon vanilla 3 eggs ¼ cup milk 4 ounce semisweet chocolate, melted and cooled Sugared cranberries* (optional) Cranberry Sauce 2 cup fresh cranberries ¾ cup sugar ⅔ cup cranberry juice Directions Prepare Cranberry Sauce; cool to room temperature. Meanwhile, preheat oven to 375°F. For crust, in a medium bowl combine crushed chocolate cookies and 1 tablespoon of the flour; stir in melted butter. Press mixture evenly onto the bottom and 1-1/2 to 2 inches up the side of a 9-inch springform pan; set aside. For filling, in a large bowl combine cream cheese, sugar, vanilla, and the remaining 2 tablespoons flour. Beat with an electric mixer on medium speed until combined. Add eggs and milk; beat just until combined. Divide filling in half. Stir 3/4 cup of the sauce into melted chocolate; stir chocolate mixture into half of the filling. Pour chocolate filling into crust-lined pan, spreading evenly. Spoon plain filling over chocolate filling; swirl gently to marble. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small knife, loosen crust from side of pan; cool for 30 minutes. Remove side of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If desired, sprinkle with Sugared Cranberries. Serve with the remaining sauce. Cranberry Sauce In a medium saucepan combine cranberries, sugar, and cranberry juice. Cook and stir over medium-high heat until mixture comes to boiling; reduce heat. Boil gently, uncovered, for 3 to 4 minutes or until cranberries pop, stirring occasionally. *Tip: To make sugared cranberries, roll frozen cranberries in granulated sugar. Rate it Print Nutrition Facts (per serving) 506 Calories 31g Fat 51g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 506 % Daily Value * Total Fat 31g 40% Saturated Fat 18g 90% Cholesterol 131mg 44% Sodium 323mg 14% Total Carbohydrate 51g 19% Protein 8g Vitamin C 7.1mg 35% Calcium 60.6mg 5% Iron 1.8mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.