Name: Cranberry Chocolate Brownie Cheesecake
Prep time: 35 s
Cook time: 40 s
Total time: 135 s
Yield: 8
Ingredients: 1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided; 2 tablespoons butter; 4 large eggs; 3/4 cup granulated sugardivided; 1 package (8 ounces) cream cheeseat room temperature 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 OCEAN SPRAY® Cranberry Juice Cocktail; 1/4 cup granulated sugar; 1/3 cup heavy whipping cream; 2 tablespoons light corn syrup; Whipped cream

Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Bake for 40 minutes. Cool completely on wire rack.

Step 5

Combine cranberries, cranberry juice and remaining 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.

Step 6

Heat remaining 1/2 cup 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.

Step 7

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.