Cranberry Mocha Cheesecake Recipe
Cranberry Mocha Cheesecake Recipe photo by Taste of Home

Cranberry Mocha Cheesecake Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. + cooling
MAKES: 12-14 servings

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 McCormick® Pure Vanilla Extract
  • 2 tablespoons confectioners' sugar

Nutritional 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.

Directions

  1. 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.
  2. In a small bowl, dissolve coffee in water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour over crust. Place pan on a baking sheet.
  3. 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.
  4. In a large saucepan, bring cornstarch and cranberry sauce to a boil. Cook and stir for 2 minutes or until thickened. Cool.
  5. 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.
  6. 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.
Originally published as Cranberry Mocha Cheesecake in Taste of Home October/November 2003, p45

Nutritional 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.

Reviews for Cranberry Mocha Cheesecake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 14, 2013

"This surprised me! I was hoping to like it, but I really really liked it. So did everyone else as well!"

MY REVIEW
Reviewed Apr. 7, 2012

"very yummy"

MY REVIEW
Reviewed Nov. 18, 2011

"It's a must have esp. at the holidays! I've made this with wafer cookies, oreo crumbs (our favorite) and chocolate graham cracker crumbs - all with rave reviews! Thanks for this recipe!"

MY REVIEW
Reviewed Feb. 3, 2011

"Most requested recipe at our Thanksgiving Dinner!"

MY REVIEW
Reviewed Dec. 28, 2010

"Have made this recipe at least 8 times and always receive positive compliments. The last time I made the crust with vanilla wafer cookies, making it less rich (didn't have chocolate wafer cookies in pantry at the time)"

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