Cranberry Chocolate Cheesecake

IMG_3328Hello–  Just 3 days ’til Christmas– that means only 3 cranberry days left!  Come January, there will be no more luscious cranberry desserts– It will be all healthy salads and back to exercising.  But until then, I’m digging in– cranberry chocolate cheesecake– and all those Christmas cookies tucked away in the kitchen.


1/3 cup melted buter
2 tab. sugar
1  1/2 cup graham cracker crumbs

3   8 oz. blocks of cream cheese
1 cup sugar
4 eggs
1  1/2 cup sour cream
1/2 cup unsweetened cocoa

Sour Cream layer:
1  1/2 cup sour cream
2 tab. sugar
1/2 tsp. vanilla

Cranberry Topping:
1 cup cup sugar
2 tab. cornstarch
3 cups cranberries
1/2 cup water

IMG_3339Mix the melted butter, 2 tab. sugar and the graham cracker crumbs and press them into the bottom of a 9″ or 10″ springform pan.

With an electric mixer, beat together the cream cheese, sugar and eggs.  Then blend in the sour cream and cocoa. Spoon it in on top of the graham cracker crust.

Put it all into the the oven at 350 degrees for 50 minutes.

While that’s baking, mix together the sour cream layer– 1  1/2 cup sour cream, 2 tab. sugar and 1/2 tsp. vanilla.

After 50 minutes, take the cheese cake from the oven and gently spoon the sour cream mixture over the top and smooth it to cover the cheesecake.  Put it back in the oven for 15 minutes more.  The cheesecake will still be a little “jiggly” when you take it out of the oven.

For the cranberry topping, stir the sugar and cornstarch in the bottom of a heavy pan– until the cornstarch lumps all mix in.  Then add in the cranberries and water.  Put them over medium heat and stir until the cranberries all “pop!” — about 4 or 5 minutes.  Let them cool before you spoon the cranberries and sauce over the cheesecake.

Pop it in the fridge until your ready to serve it up.  Merry Christmas!!


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