Ingredients: |
Ingredients: Store bought pie shell. Preheat oven to 325 degreesē.
Bake about 10-12 minutes. Set aside to cool.
4 ozs semisweet chocolate, chopped
2 8-oz packages cream cheese, at room temperature
3/4 c sugar (adjust to LESS sugar if using Trivia or Stevia)
1/4 c heavy cream
2 large eggs
1 tsp vanilla bean extract
FOR TOPPING
12 ozs fresh or frozen cranberries
1/2 c sugar (adjust to LESS if using Trivia or Stevia)
1 c water
|
Directions: |
Directions:Put chocolate in microwave-safe bowl and microwave in 30-second intervals,
stirring until smooth; set aside. Combine 1 package cream cheese and 1/3 c of 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 T heavy cream until combined. Beat in 1 egg, scraping down the bowl as needed. Beat in 1/2 tsp vanilla; set aside. IN another large bowl, repeat the beating process with the remaining cream cheese, sugar, heavy cream, egg and vanilla. Now 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, combine cranberries, vanilla, sugar and water in saucepan. Bring to boil and simmer until cranberries have popped, slightly thickened,12-15 minutes. Transfer to bowl and cover, refrigerate 1 hour. Spoon topping over pie before serving. |
This recipe for Cranberry Cheesecake Pie is from