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Chocolate Cranberry Cheesecake

Posted Nov 06 2009 12:00am


It ain’t pretty but it sure does taste good!

I have never tried to make a real cheesecake before. I have been intimidated and rightfully so… I fought the cheesecake and the cheesecake won! LOL! Gotta love cold medication, everything is uber funny when I am on it :-)

Anyhoo… I found this recipe in the Taste of Home Fall Baking Cookbook .

Chocolate Cranberry Cheesecake

Crust:

1 1/3 cups Chocolate Wafer Crumbs (I used Pamela’s Simplebites Extreme Chocolate Mini Cookies )

1/4 cup Sugar

1/4 cup Butter (I used Smart Balance)

Filling:

2 packages (8-ounces each) Cream Cheese, softened (I used Kroger brand Neufchatel)

1/2 cup Sugar

3/4 cup Sour Cream (I used Kroger brand Lowfat Sour Cream)

1 Tbs. Cornstarch

2 Eggs, lightly beaten

1 cup Whole Berry Cranberry Sauce (I used homemade)

  • In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1-inch up the sides of a greased 9-inch springform pan; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and cornstarch; beat well. Add eggs; beat on low speed just until combined. Fold in cranberry sauce (This is where I think I goofed…I beat in the cranberry sauce instead of folding it in). Pour into crust. Place pan on a baking sheet.
  • Bake at 325° F. for 30 – 35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Chocolate Cranberry Cheesecake

My cheesecake is much more pink than the cheesecake in the cookbook, LOL! It also did not set as well, but it tasted great!

I wonder if using a water bath would have been helpful? I also live at high altitude, 5,282 feet above sea level, so I might need to adjust for that but I am not sure. If anyone has any cheesecake advice, I would love to learn ;-)

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