CRANBERRY MOCHA CHEESECAKE BY ROSE
My husband loves the taste of mocha, so for Thanksgiving I gave this a try an he loved it so I'll add this one to the list of holiday things to make.
Provided by Rose Rauhauser
Categories Other Desserts
Time 1h45m
Number Of Ingredients 18
Steps:
- 1. Crust: combine cookie crumbs and butter and press into the bottom and up the sides a little of a greased 9 inch springform pan; set aside.
- 2. In a large mixer bowl, beat cream cheese until smooth. Combine sugar and flour and add to the cream cheese and mix well. Add eggs beat on low until just combined.
- 3. In a small bowl dissolve coffee in the water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour into crust. Place on a baking sheet. Bake at 350 for 1 hour and 15 minutes. I test after 1 hour depending on the oven, sometimes I need the extra 15 minutes.
- 4. Cool completely in pan at least 1 or 2 hours. In a large saucepan, bring cornstarch and cranberry sauce to a boil cook and stir for a few minutes or until thickened. Cool.
- 5. In a small bowl beat cream and vanills until soft peaks form. Gradually add conf. sugar beating until stiff peaks form. Spread over the cooled cheesecake. Refrigerate for at least 30 minutes.
- 6. Carefully spread 1 cup of cranberry mixture to within 1 inch of the edge, cover and refrigerate the remaining cranberry mixture. refrigerate the cheesecake overnight, serve wit the remaining cranberry mixture.
CRANBERRY MOCHA CHEESECAKE
Make and share this Cranberry Mocha Cheesecake recipe from Food.com.
Provided by Courtly
Categories Cheesecake
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Combine cookie crumbs and butter; press onto the bottom and 2 inches up the sides of a greased 9 inch springform pan; set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 651, Fat 43.6, SaturatedFat 25.8, Cholesterol 194.8, Sodium 425.8, Carbohydrate 58.2, Fiber 1.3, Sugar 44.6, Protein 9.9
SWIRLED CRANBERRY CHEESECAKE
Make and share this Swirled Cranberry Cheesecake recipe from Food.com.
Provided by Divinemom5
Categories Cheesecake
Time 2h15m
Yield 1 9-inch cheescake
Number Of Ingredients 10
Steps:
- Mix cookie crumbs and butter.
- Press onto bottom and 1 inch up sides of greased 9 inch springform pan.
- Bake at 350 degrees for 10 minutes.
- Cool completely.
- Process cranberry sauce and spices in food processor or blender.
- Set aside.
- Beat cream cheese until smooth.
- Add sugar and cornstarch; beat well.
- Add eggs, one at a time, beating until just blended.
- Stir in vanilla.
- Pour 1/2 the batter into crust.
- Spoon 1/2 the cranberry mixture over batter, swirl with knife.
- Top with remaining batter.
- Repeat with remaining cranberry mixture.
- Bake at 350 degrees for 15 minutes.
- Reduce oven to 225 degrees; bake 1 hour and 10 minutes.
- Remove from oven; immediately run knife around sides of cheesecake to loosen from pan.
- Turn oven off; return cheesecake to oven and let cool in oven 1 hour.
- Remove from oven; cool completely on wire rack.
- Chill uncovered until ready to serve (cheesecake will continue to firm up as it chills.) Remove sides of pan.
- Serve.
MOCHA CHEESECAKE
Make and share this Mocha Cheesecake recipe from Food.com.
Provided by SweetsLady
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325.
- Crust:.
- Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
- Filling:.
- Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
- Dissolve coffee granules with whipping cream.
- Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
- Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
- Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
- Flavored Whipping Cream:.
- Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
- Enjoy!
Nutrition Facts : Calories 486.1, Fat 39.6, SaturatedFat 23, Cholesterol 132.5, Sodium 245.9, Carbohydrate 31.7, Fiber 3, Sugar 21.7, Protein 7.3
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