I love a good traditional pumpkin pie at Thanksgiving, but every now and then I like to shake things up. One year I made a pumpkin cheesecake for the turkey dinner dessert, another year I used a buttercup squash instead of pumpkin. But a couple years ago I went way off the rails and avoided gourds altogether. I made a double chocolate cranberry cheesecake.
I always used to think that cheesecakes were difficult, probably because I had never really made them. I think what made cheesecakes sound so difficult was the time they take to bake, and then trying to have them cool without the top cracking. This one was a bit time consuming, having a few more steps than an average cheesecake, with the batter being divided into three parts (for the two types of chocolate and cranberry), but it was worth the effort.
This was a delicious combination of the tart cranberry and sweet chocolates, and you can’t go wrong with the creaminess of a cheesecake. It was a delicious way to top off a Thanksgiving feast. You can find the recipe here, and I hope you’ll enjoy it as much as I did!