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

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I've made this delicious dessert for quite a few occasions, and it is always a hit. The cranberries make it a perfect finale to a holiday dinner. —Anissa Bednarski, Oronoco, Minnesota
TOTAL TIME: Prep: 30 min. + cooling Bake: 50 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 50 min. + chilling
MAKES: 12-14 servings


  • 1 package (9 ounces) chocolate wafer cookies, crushed
  • 1/3 cup butter, melted
  • 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
  • 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

Nutritional Facts

1 piece: 384 calories, 20g fat (11g saturated fat), 114mg cholesterol, 230mg sodium, 48g carbohydrate (28g sugars, 1g fiber), 5g protein.


  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

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Ashaline User ID: 1186991 60252
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!"

mrs.mark User ID: 5436322 55677
Reviewed Apr. 7, 2012

"very yummy"

debs951 User ID: 4246813 128826
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!"

debs951 User ID: 4246813 129850
Reviewed Feb. 3, 2011

"Most requested recipe at our Thanksgiving dinner!"

cshanks001 User ID: 5725994 90370
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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