Best Chocolate Cheese Cranberry Pie Recipes

CHOCOLATE-CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 350°F In small saucepan, combine cranberry sauce and chocolate. Cook and stir over medium-low heat until melted.
• In medium bowl, combine graham cracker crumbs, crushed gingersnaps, granulated sugar and flour. Stir in melted butter. Press onto bottom and 1 1/2 inches up side of 8-inch springform pan.
• In large bowl, combine cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Set aside 3/4 cup of the mixture.
• Spread remaining cream cheese mixture in crust-lined pan. Spread with cranberry mixture. Top with reserved cream cheese mixture. Gently swirl narrow metal spatula through layers to marble.
• Place sprinform pan in shallow baking pan. Bake about 45 minutes or until center appears nearly set when gently shaken.
• Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake.
• Cover and chill for 4 to 24 hours.

CRANBERRY CHESS PIE

Steps:

• Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6-8 minutes. Drain off any excess liquid. Remove from heat and let cool (if you're in a rush, transferring to a baking sheet or medium bowl will help them cool faster).
• Combine sugar and salt in a large bowl, then add lemon zest. Use your fingers to rub zest into sugar until moist and fragrant. Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps.
• Gently pour mixture into pie crust and dot reserved cranberries over top of custard (this makes for the most photo-worthy dessert). Bake pie until top is golden brown and set but custard still jiggles in the center (about a 3" radius), 60-70 minutes. If your pie isn't as brown as you'd like it, you can increase oven temperature to 350°F for the last 5-10 minutes. Transfer pie to a wire rack and let cool (custard will fall as it cools). Transfer pie to the fridge and chill at least 1 hour.
• Just before serving, dust with powdered sugar if using. For the cleanest slices, cut with a hot dry knife (just like if you were cutting cheesecake).
• Do ahead: Pie can be made 3 days ahead. Keep chilled. Return to room temperature to serve if you'd like.

CRANBERRY CHEESE CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust., In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer., Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.

CITRUS CRANBERRY PIE

Steps:

• Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

CRANBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
• Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
• Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
• Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
• Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
• Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.

CHOCOLATE CHEESE CRANBERRY PIE

Steps:

• 1. Heat oven to 350 degree's. Prepare cranberry topping. In a saucepan. Place water, sugar, orange juice, orange zest,and corn starch mix well. Heat burner to high heat. Add cranberries.
• 2. Bring to a boil. Stir and boil until cranberries burst. Reduce heat to low. Continue cooking until mixture thickens up. Remove from heat. Add liquor optional, and stir. Pour in to bowl and refrigerate.
• 3. Make crust. In a bowl. Mix graham cracker crumbs with sugar, and melted butter. Combine really well. Stir in the walnuts and pour in to pie pan. Pat mixture in to pan and up sides bake at 350 for 10 minutes. Remove from oven.
• 4. Make ganache. In a bowl mix chocolate chips with cream. Microwave on high 1 minute. Stop and stir. Heat again 20 seconds stop and stir. Continue doing this until chocolate is melted. Pour ganache on top of crust. Sprinkle chopped walnuts on top.Place in fridge to cool.
• 5. When cooled. Make top layer. Melt chocolate chips in microwave. Stop and stir every 30 seconds until melted. In a bowl beat cream cheese with softened butter, and sugar until smooth. Add the melted chocolate. Beat until combined well. Fold in the cool whip, or other non dairy topping until no white shows. Pour over Ganache in pie pan. Smooth with spatula, or spoon. Refrigerate until set.
• 6. Before serving. Top with Cranberry topping, or cold cherry pie filling. Serve with cool whip or whipped cream.