This cranberry chocolate cheesecake is a gorgeous dessert to try out for the upcoming holiday season. With the vibrant cranberries and delicate orange slices, along with a chocolate crust, the blend of flavors is unique and memorable.

Ingredients Needed:

Crust ingredients:

9 oz chocolate cookies (no cream filling)
2 oz chocolate chips
6 Tbsp melted butter
Pinch of salt

Filling ingredients:

4–8 oz blocks of cream cheese, room temp
1 c sugar
3 Tbsp flour
4 eggs
Zest from 1 orange–make sure to only get orange part of peel
1 tsp vanilla

Topping ingredients:

½ c sugar
3 Tbsp water
1 tsp water–dissolve in 1 Tbsp cold water
2 c fresh or frozen cranberries
Zest from 1 orange-make sure to only get orange part of peel
5 oz sweetened dried orange slices for garnish

Crust for the Cranberry Chocolate Cheesecake:

Preheat the oven to 325 degrees.

Place chocolate cookies, salt, and chocolate chips in a food processor and blend until you get fine crumbs. Add the melted butter until it pulls into clumps.

Pour into a 9” springform pan and press an even layer firmly around, up the edge about 1”. Bake for 8 minutes. Allow to cool completely.

Once it has cooled, wrap the pan with 2 layers of aluminum foil because you will bake in a water bath and it will prevent a soggy crust.

Making the Filling for the Cranberry Chocolate Cheesecake:

Preheat the oven to 350 degrees.

In a large bowl, beat the cream cheese and sugar until fluffy. Add in the flour and mix. Beat in the eggs, one at a time.

Add the zest and the vanilla and make sure the filling is thoroughly combined. Pour it over the chocolate crust.

Place the cheesecake into a large baking tray or roasting pan and add hot water high enough to be halfway up the springform pan.

Place this in the oven and bake it in the water bath for 55 minutes. The center should be set, but it may move slightly. That’s okay. Don’t worry too much about it.

Take the cheesecake out of the water bath and let it cool completely. Once it’s totally cooled, you can cover it and put it in the refrigerator. You’ll need to keep it there overnight.

Making the Topping:

Place sugar and 3 tablespoons of water in a medium saucepan and put over medium heat until the sugar dissolves.

Mix the cornstarch with the tablespoon of water and pour into the sugar. Increase the heat and bring to a simmer. Add the cranberries.

Frequently stir until they start to pop, about 3-4 minutes.

Add the zest from the orange and mix. Remove from heat and allow it to cool. Place in a container and let rest overnight in the refrigerator.

Run a knife around the side of the cheesecake and release the springform pan. Place on a plate and spoon the topping evenly. Place back in the refrigerator to allow it to sit for 1 hour.

Cut dried orange slices in half and place on top around the edge of the cheesecake.

Slice and enjoy your cranberry chocolate cheesecake!