Cranberry Mocha Cheesecake by Rose

Rose Rauhauser


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.


★★★★★ 1 vote

8 or more
30 Min
1 Hr 15 Min


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9 oz. pkg. chocolate wafer cookies
1/3 c
butter melted


8 oz. pkgs. cream cheese, softened
1 1/3 c
1 Tbsp
extra large eggs
2 Tbsp
hot water
2 Tbsp
instand coffee granules
1/4 c
heavy whipping cream
1 1/2 tsp


1 Tbsp
1 can(s)
whole berry cranberry sauce
3/4 c
heavy whipping cream
1/2 tsp
2 Tbsp
confectioners sugar

How to Make Cranberry Mocha Cheesecake by Rose


  • 1Crust: 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.
  • 2In 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.
  • 3In 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.
  • 4Cool 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.
  • 5In 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.
  • 6Carefully 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.

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About Cranberry Mocha Cheesecake by Rose

Course/Dish: Other Desserts

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