Nestle Toll House Recipe: Cranberry Chocolate Brownie Cheesecake - Very Best Baking

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This was delicious. Also works with raspberries.

Mary J., VICTORIA, TX on 2/06

Cranberry Chocolate Brownie Cheesecake

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Level: Intermediate

Rich chocolate cheesecake brownies with a cranberry topping and dollop of whipped cream add a festive touch to your holiday dessert table. Devon Delaney of Princteon, NJ, submitted this recipe.

Prep: 35 min

Cooking: 40 min

Cooling time: 1 hrs cooling

Yields: 8 to 10 servings

Ingredients

1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
2 tablespoons butter
4 large eggs
1/2 cup granulated sugar
1 pkg. (8 oz.) cream cheese, softened and cut up
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup OCEAN SPRAY® Fresh or Frozen Cranberries
1/2 cup cranberry juice
1/4 cup granulated sugar
1/3 cup heavy whipping cream
2 tablespoons light corn syrup
Whipped cream

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Directions

PREHEAT oven to 325° F. Grease 9-inch pie plate; coat with cocoa powder.

COMBINE 1 1/2 cups morsels and butter in medium, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature.

BEAT eggs in large mixer bowl on high speed about 3 minutes or until creamy. Add 1/2 cup sugar, cream cheese and melted chocolate mixture; beat until smooth. Stir in flour and salt until combined. Spread batter into prepared pie plate.

BAKE for 40 minutes. Cool completely on wire rack.

COMBINE cranberries, cranberry juice and 1/4 cup sugar in small saucepan. Cook and stir until bubbly. Cook for about 5 minutes more or until all berries have popped. Remove from heat; cool to room temperature.

HEAT remaining morsels, 1/3 cup whipping cream and corn syrup in another saucepan over low heat, stirring occasionally until morsels are melted and mixture is smooth. Cool to room temperature.

SPREAD cranberry sauce over brownies. Drizzle chocolate mixture over cranberry sauce. Refrigerate until set. Cover; refrigerate up to 24 hours. Cut into wedges; top each serving with whipped cream.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Mary J. , VICTORIA, TX
February 2006

Cranberry Chocolate Brownie Cheesecake

This was delicious. Also works with raspberries..

Becky H. , OMAHA, NE
December 2004

Cranberry Chocolate Brownie Cheesecake

This is perfect for the chocolate lovers in the house. You'll enjoy this even if you're not a cranberry fan. My husband rates this as the "best cheesecake you've made so far." That's high praise from a chocolate lover!.

Robert L. , INDIAN HARBOUR BEACH, FL
November 2004

cranberry chocolate brownie cheesecake

a bit different but very good. It made a real hit with the friends we had over..

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NUTRITION FACTS
Amount Per Serving 8 to 10 servings
Serving Size 1/8 of recipe
Calories 600
Calories from Fat. 330
% Daily Value
Total Fat 37g	56%
Saturated Fat 22g	109%
Cholesterol 180mg	60%
Sodium 230mg	10%
Carbohydrates 62g	21%
Dietary Fiber 3g	13%
Sugars 50g
Protein 9g
Vitamin A	20%
Vitamin C	4%
Calcium	6%
Iron	10%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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