1/2 (4-oz.) semisweet chocolate baking bar, chopped
1/2 cup butter, melted
1/3 cup sugar
1 (6-oz.) package white chocolate baking squares, chopped
1/4 cup whipping cream
2 (8-oz.) packages cream cheese, softened
2 tablespoons all-purpose flour
1/3 cup sugar
4 large eggs
1/2 cup chopped sweetened dried cranberries
1/2 (4-oz.) semisweet chocolate baking bar, finely chopped
1/4 cup amaretto liqueur
Fresh mint leaves
How to Make It
Prepare Topping: Bring first 2 ingredients and 1/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring often. Boil, stirring often, 6 to 8 minutes or until mixture thickens to a syrup-like consistency. Remove from heat, and stir in jam. Cool completely (about 1 hour). Cover and chill 8 hours.
Meanwhile, prepare Piecrust: Preheat oven to 350°. Pulse wafer cookies and chopped semisweet chocolate in a food processor 8 to 10 times or until mixture resembles fine crumbs. Stir together crumb mixture, melted butter, and 1/3 cup sugar; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes). Reduce oven temperature to 325°.
Prepare Filling: Microwave white chocolate and whipping cream at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
Beat cream cheese, flour, and 1/3 cup sugar at medium speed with an electric mixer 1 minute or until creamy and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add cranberries, next 2 ingredients, and white chocolate mixture. Beat at low speed just until blended. Spoon batter into prepared crust.
Bake at 325° for 30 to 35 minutes or until set. Cool completely on a wire rack (about 2 hours). Cover and chill 8 hours. Spoon topping over pie before serving.
This recipe is awesome! I made it for Thanksgiving last year and everyone raved about it! It isn't too thick and everyone loved that. I was asked many times afterwards to make it again and was requested to make it for Thanksgiving this year!
I made this for Thanksgiving and it was awesome! It got rave reviews and someone asked for the recipe. It is incredibly rich though so I'm thinking it would be more than 6 servings. We loved the cranberry topping and the decadent creamy cheesecake. It was a different twist to have chopped chocolate in the crust. I used Oreos because I couldn't find chocolate wafers. Will definitely make again and again.
This was very frustrating to make. Prep time underestimated and poorly explained not listing ingredients so you keep having to flick back to the ingredient list. Annoying to have ounces and fahrenheit and looking these up on the go so should work these out in advance if you use grams and °C. The base was a disaster, way too gooey out of oven so I reverted to a traditional wholewheat biscuit/butter base. Fresh cranberries also very hard to find in australia so won't be doing this recipe again.
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