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Cranberry Mocha Cheesecake

Cranberry Mocha Cheesecake
"I've made this delicious dessert for quite a few occasions, and it is always a hit," says Anissa Bednarski of Oronoco, Minnesota. The cranberries make it a perfect finale to a holiday dinner.
12-14 ServingsPrep: 30 min. + chilling Bake: 50 min. + cooling

Ingredients

  • 1 package (9 ounces) chocolate wafer cookies, crushed
  • 1/3 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 1 tablespoon all-purpose flour
  • 4 eggs
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 1/4 cup heavy whipping cream
  • 1-1/2 teaspoons ground cinnamon
  • TOPPING:
  • 1 tablespoon cornstarch
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar

Directions

  • Combine cookie crumbs and butter; press onto the bottom and about 2
  • in. up the sides of a greased 9-in. springform pan; set aside. In a
  • large bowl, beat cream cheese until smooth. Combine sugar and flour;
  • add to cream cheese and mix well. Add eggs; beat on low speed just
  • until combined.
  • In a small bowl, dissolve coffee in water; add cream and cinnamon.
© Taste of Home 2013

2 of 2

Cranberry Mocha Cheesecake (continued)

Directions (continued)

  • Stir into the cream cheese mixture just until blended. Pour over
  • crust. Place pan on a baking sheet.
  • Bake at 350° for 50-55 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around
  • edge of pan to loosen; cool 1 hour longer.
  • In a large saucepan, bring cornstarch and cranberry sauce to a boil.
  • Cook and stir for 2 minutes or until thickened. Cool.
  • In a small bowl, beat cream and vanilla until soft peaks form.
  • Gradually add confectioners' sugar, beating until stiff peaks form.
  • Spread over the cheesecake. Refrigerate for 20 minutes or until set.
  • Carefully spread 1 cup of cranberry mixture to within 1 in. of edge;
  • cover and refrigerate remaining cranberry mixture. Refrigerate
  • cheesecake overnight. Serve with the remaining cranberry mixture.
  • Yield: 12-14 servings.
Nutrition Facts: 1 serving (1 piece) equals 384 calories, 20 g fat (11 g saturated fat), 114 mg cholesterol, 230 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013