CRANBERRY MOCHA CHEESECAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- 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. 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 cranberry mixture to within 1 in. of edge; cover and refrigerate remaining cranberry mixture. Refrigerate cheesecake overnight. Serve with the remaining cranberry mixture.
Nutrition Facts : Calories 384 calories, Fat 20g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 230mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA TRUFFLE CHEESECAKE
I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. -Shannon Dormady, Great Falls, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan., In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.
Nutrition Facts : Calories 484 calories, Fat 28g fat (16g saturated fat), Cholesterol 109mg cholesterol, Sodium 389mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.
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
MOCHA RASPBERRY CHEESECAKE
Provided by Food Network
Categories dessert
Time 4h45m
Yield about 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the wafer cookie crumbs and the 4 tablespoons melted butter in a bowl. Mix well and then press into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes. Remove the crumb crust from the oven and set aside. Lower the oven temperature to 225 degrees F.
- Combine the espresso powder, hot water and cinnamon in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Adjust the mixer to medium-low speed and add the eggs one at a time, mixing each until combined before adding the next. Add the condensed milk, cornstarch, vanilla and the espresso mixture. Mix until completely smooth.
- Arrange the raspberries over the crust; pour the cheesecake batter over the raspberries. Bake for 1 hour, until set but still a bit wobbly in the center. Turn the oven off and leave the cheesecake to cool in the oven for another 2 hours, until both oven and cake are room temperature.
- Heat the chocolate, cream, corn syrup and the remaining 1 tablespoon butter over a double boiler, stirring until the chocolate is melted and mixture is smooth and glossy. (Alternatively, microwave in 30 second intervals, stirring between each.)
- Top the cooled cheesecake with the ganache and refrigerate until firm, about 1 hour. Slice and serve.
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.
Provided by Allrecipes Member
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- 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 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 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. Bake at 350 degrees F 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 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. Just before serving, remove sides of pan. Serve with the remaining cranberry mixture.
Nutrition Facts : Calories 640.7 calories, Carbohydrate 56.8 g, Cholesterol 185.3 mg, Fat 43.1 g, Fiber 1.4 g, Protein 9.7 g, SaturatedFat 25.6 g, Sodium 418.3 mg, Sugar 39.1 g
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 @NewYorkWoman
Categories Other Desserts
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
MARBLE MOCHA CHEESECAKE (LIGHT)
This light cheesecake is so delicious. Every time I have baked it, my friends couldn't believe it was light and couldn't wait to have a second--or third piece! Can't go wrong with a R. Reisman recipe!
Provided by Redsie
Categories Cheesecake
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
- To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
- To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
- To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
- Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 295.1, Fat 11.9, SaturatedFat 5.7, Cholesterol 58.3, Sodium 216.2, Carbohydrate 40.8, Fiber 0.8, Sugar 28.2, Protein 7.6
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