Though chocolate is a crowd-pleaser, it doesn’t get a lot of love on the Thanksgiving table. We’re aiming to change that with this rich and creamy chocolate cheesecake pie. Topped with tart cranberries, this pie will be a delicious and unique addition to your holiday dessert lineup.
| Level: | Easy |
| Total: | 5 hr 45 min |
| Active: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 14 chocolate graham crackers, broken into pieces
- 3 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, melted
- 4 ounces semisweet chocolate, chopped
- 2 8-ounce packages cream cheese, at room temperature
- 2/3 cup sugar
- 1/4 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla bean paste or extract
- 12 ounces fresh or frozen cranberries
- 1/2 teaspoon vanilla bean paste or extract
- 1 cup sugar
- 1 cup water
Instructions
- Make the crust: Preheat the oven to 375 degrees F. Combine the graham crackers, sugar and salt in a food processor and pulse until finely ground. Add the melted butter and process until the mixture looks like damp sand. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Place the pie dish on a rimmed baking sheet and bake until slightly darkened and set, about 12 minutes. Set aside to cool.
- Meanwhile, make the filling: Reduce the oven temperature to 325 degrees F. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; set aside. Combine 1 package cream cheese and 1/3 cup sugar in a large bowl and beat with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in 2 tablespoons heavy cream until combined. Beat in 1 egg, scraping down the bowl as needed. Beat in 1/2 teaspoon vanilla; set aside. Repeat the beating process with the remaining cream cheese, sugar, heavy cream, egg and vanilla in another large bowl; beat in the melted chocolate until smooth. Dollop alternating spoonfuls of each filling into the cooled crust and swirl the two flavors together with a knife.
- Bake until the cheesecake is set around the edges but the center is still jiggly, 45 minutes to 1 hour. Let the pie cool to room temperature, then refrigerate until completely cold and set, at least 3 hours.
- Meanwhile, make the topping: Combine the cranberries, vanilla, sugar and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer until the cranberries have popped and softened and the mixture has slightly thickened, 12 to 15 minutes. Transfer the cranberries to a heatproof bowl, cover and refrigerate until set, at least 1 hour. Spoon the topping over the pie before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 478 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 43 g |
| Protein | 5 g |
| Cholesterol | 95 mg |
| Sodium | 286 mg |
Reviews
Made this for thanksgiving as a GF dessert by using GF graham crackers. Was the big winner of Thanksgiving!