Cranberry Fudge Swirl Cheesecake

A rich, creamy cheesecake swirled with tart cranberries and decadent chocolate fudge — a show-stopping dessert perfect for holidays, special occasions, or any time you want a luscious, festive treat.

Why You’ll Love This Recipe

• Creamy, velvety cheesecake with indulgent chocolate swirls
• Tart cranberries balance the richness of the fudge
• Elegant dessert that’s perfect for parties and holidays
• Make-ahead friendly — sets beautifully in the fridge
• Easy to customize with different chocolate or fruit additions

Ingredients

Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ¼ cup granulated sugar
• ½ cup (1 stick / 113 g) unsalted butter, melted

Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream

Cranberry Fudge Swirl

• ¾ cup fresh or frozen cranberries
• ¼ cup granulated sugar
• ½ cup semi-sweet chocolate chips
• 3 tbsp heavy cream

Instructions

1. Prepare the Crust

• Preheat oven to 325°F (160°C).
• In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
• Press evenly into the bottom of a 9-inch springform pan.
• Bake 8–10 minutes, then let cool while preparing the filling.

2. Make the Cheesecake Filling

• In a large bowl, beat cream cheese and sugar until smooth and creamy.
• Add vanilla extract and eggs one at a time, mixing until incorporated.
• Stir in sour cream until mixture is smooth.

3. Prepare Cranberry Fudge Swirl

• In a small saucepan, cook cranberries with sugar over medium heat until berries soften and release juices — about 5 minutes. Let cool slightly.
• In another small saucepan, melt chocolate chips with heavy cream until smooth.

4. Assemble the Cheesecake

• Pour half the cheesecake batter over the cooled crust.
• Spoon half the cranberry mixture and half the fudge over the batter in dollops.
• Swirl gently with a knife or skewer to create a marbled effect.
• Pour the remaining cheesecake batter over top, then swirl remaining cranberry and fudge mixtures.

5. Bake

• Bake 50–60 minutes, or until the center is set but slightly jiggly.
• Turn off oven and leave cheesecake inside for 10 minutes.
• Remove and cool to room temperature, then refrigerate at least 4 hours (preferably overnight).

6. Serve

• Release the cheesecake from the springform pan.
• Slice and serve chilled, optionally topped with extra chocolate drizzle or fresh cranberries.

You Must Know

• Let the crust cool completely before adding filling to prevent sogginess.
• Swirl gently — overmixing will lose the beautiful marble effect.
• Cheesecake must chill well to set fully.
• Use fresh or thawed frozen cranberries for best results.

Pro Tips & Variations

• Add orange zest to the cranberry mixture for a festive citrus note.
• Use dark chocolate or white chocolate instead of semi-sweet for different flavor twists.
• Add a pinch of cinnamon or nutmeg to the crust for warmth.
• Make mini cheesecakes using cupcake liners for individual servings.

Serving Suggestions

• Serve with whipped cream and fresh berries.
• Drizzle extra fudge or caramel for added indulgence.
• Perfect for holiday dessert tables or special occasions.

Storage Tips

• Store in the refrigerator for up to 5 days.
• Cover tightly with plastic wrap to prevent drying.
• Cheesecake can be frozen for up to 1 month; thaw in the fridge before serving.

Frequently Asked Questions

→ Can I make this ahead?
Yes — cheesecake improves in flavor after chilling overnight.

→ Can I use frozen cranberries?
Yes — thaw and drain excess liquid before using.

→ Can I make a dairy-free version?
Use dairy-free cream cheese, coconut cream, and vegan butter for crust.

→ How do I get perfect swirls?
Use a toothpick or knife and move lightly in figure-eight or circular motions — don’t overmix.

Enjoy a slice of creamy, chocolatey, cranberry-swirled cheesecake — rich, festive, and perfect for any celebration! 🍫🍒🧀

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