Description
A rich and creamy cheesecake featuring a tart cranberry swirl and a glossy dark chocolate ganache topping on a buttery graham cracker crust.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp melted unsalted butter
- 2 tbsp sugar
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar (for cranberry sauce)
- 2 tbsp water
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream (for filling)
- 6 oz high-quality dark chocolate, chopped
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into a springform pan and bake for 10 minutes. Cool completely.
- Combine cranberries, 1/2 cup sugar, and water in a pan. Simmer over medium heat until berries burst and thicken. Cool to room temperature.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time on low speed, then stir in vanilla and 1/2 cup heavy cream.
- Pour half the batter into the crust. Spoon cranberry sauce on top, cover with remaining batter, and swirl with a toothpick.
- Bake at 325°F for 50-60 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 30 minutes.
- Refrigerate the cake for at least 6 hours or overnight.
- Heat 1/2 cup heavy cream until simmering. Pour over chopped chocolate, let sit for 5 minutes, then whisk until smooth. Pour over the chilled cake.