Cranberry Mocha Cheesecake Recipes

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CRANBERRY MOCHA CHEESECAKE



Cranberry Mocha Cheesecake image

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

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 large 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 vanilla extract
2 tablespoons confectioners' sugar

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 CHEESECAKE



Mocha Cheesecake image

I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 13

1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 eggs, lightly beaten
1 tablespoon hot water
2 to 3 teaspoons instant coffee granules
Chocolate-covered coffee beans and whipped topping, optional

Steps:

  • In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 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. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.

CRANBERRY MOCHA CHEESECAKE



Cranberry Mocha Cheesecake image

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

1 (9 ounce) package chocolate wafer cookies, crushed
1/3 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 1/3 cups sugar
1 tablespoon flour
4 eggs
2 tablespoons instant coffee granules
1 tablespoon hot water
1/4 cup whipping cream
1 1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1 (16 ounce) can whole berry cranberry sauce
3/4 cup whipping cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar

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



Mocha Raspberry Cheesecake image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield about 12 servings

Number Of Ingredients 15

1/2 cup chocolate-wafer cookie crumbs
4 tablespoons (1/2 stick) unsalted butter, melted, plus 1 tablespoon
2 tablespoons instant espresso powder
1 tablespoon hot water
1/4 teaspoon ground cinnamon
Four 8-ounce packages cream cheese, room temperature
1/2 cup granulated sugar
4 eggs, room temperature
One 14-ounce can sweetened condensed milk
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 cup fresh raspberries
1 1/2 cups chopped semisweet chocolate
1 1/2 cups heavy cream
1 tablespoon corn syrup

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 BY ROSE



Cranberry Mocha Cheesecake by Rose image

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

CRUST
1 - 9 oz. pkg. chocolate wafer cookies
1/3 cup(s) butter melted
FILLING
4 - 8 oz. pkgs. cream cheese, softened
1 1/3 cup(s) sugar
1 tablespoon(s) flour
4 - extra large eggs
2 tablespoon(s) hot water
2 tablespoon(s) instand coffee granules
1/4 cup(s) heavy whipping cream
1 1/2 teaspoon(s) cinnamon
TOPPING
1 tablespoon(s) cornstarch
1 can(s) whole berry cranberry sauce
3/4 cup(s) heavy whipping cream
1/2 teaspoon(s) vanilla
2 tablespoon(s) confectioners sugar

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.

CRANBERRY MOCHA CHEESECAKE



Cranberry Mocha Cheesecake image

'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

1 (9 ounce) package chocolate wafer cookies, crushed
⅓ cup butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 ⅓ cups sugar
1 tablespoon all-purpose flour
4 large eggs eggs
2 tablespoons instant coffee granules
1 tablespoon hot water
¼ cup whipping cream
1 ½ teaspoons ground cinnamon
1 tablespoon cornstarch
1 (16 ounce) can whole berry cranberry sauce
¾ cup whipping cream
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar

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

FROZEN MOCHA CHEESECAKE



Frozen Mocha Cheesecake image

There's another recipe by the same name here, and judging by the ingredients, the end result would taste similar. This recipe is for those die-hard 'must cook from scratch' cooks! Perfect on a hot summer day after a light meal. (Cook time is freezing time.)

Provided by Swan Valley Tammi

Categories     Frozen Desserts

Time 8h30m

Yield 9-12 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup cocoa
8 ounces cream cheese, softened
11 ounces sweetened condensed milk
1/2 cup chocolate flavored syrup
1 tablespoon instant coffee granules
1 teaspoon hot water
1 cup whipping cream

Steps:

  • For crust: Melt butter in medium saucepan over medium heat. Stir in crumbs, sugar and cocoa.
  • Reserve 1/2 cup. Press remaining crumbs into ungreased 9 inch springform pan, bottom and sides. (I use my 8x8 Pyrex dish and just put the crumbs on the bottom.).
  • For filling: Beat cheese until fluffy.
  • Beat in milk and syrup.
  • Dissolve coffee in water; add to cheese mixture.
  • In a separate bowl, beat cream until stiff. Fold into cheese batter.
  • Pour into prepared pan and scatter reserved crumbs over top.
  • Freeze at least 8 hours before serving.

Nutrition Facts : Calories 515, Fat 33.8, SaturatedFat 20.5, Cholesterol 102.8, Sodium 298.7, Carbohydrate 49, Fiber 1.6, Sugar 37.2, Protein 7.2

CRANBERRY MOCHA CHEESECAKE



Cranberry Mocha Cheesecake image

'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

1 (9 ounce) package chocolate wafer cookies, crushed
⅓ cup butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 ⅓ cups sugar
1 tablespoon all-purpose flour
4 large eggs eggs
2 tablespoons instant coffee granules
1 tablespoon hot water
¼ cup whipping cream
1 ½ teaspoons ground cinnamon
1 tablespoon cornstarch
1 (16 ounce) can whole berry cranberry sauce
¾ cup whipping cream
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar

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

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