Cranberry Mocha Cheesecake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

From taste of home.

Ingredients Nutrition

Directions

  1. Combine cookie crumbs and butter; press onto the bottom and 2 inches up the sides of a greased 9 inch springform pan; set aside.
  2. In a mixing 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.
  3. In 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. 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. In a small mixing bowl, beat cream and vanilla until soft peaks form. Gradually add confectioners sugar, beating until stiff peaks form. Spread over the cheesecake. Refrigerate 20 minutes or until set.
  5. Carefully spread 1 cup of cranberry mixture to within 1 inch of edge; cover and refrigerate remaining cranberry mixture. Refrigerate cheesecake overnight. Just before serving, remove sides of pan. Serve with the remaining cranberry mixture.

Reviews

(1)
Most Helpful

This cheesecake is wonderful. I made it last Christmas and it was incredible. The only change I made was to substitute Neufchatel cream cheese for the regular. I tmade a stunning presentation and held up to my family reputation of making the best cheesecakes around. : ) I was about to post it and found it already here!

Sweet Diva MJ December 19, 2007

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