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Cranberry Mocha Cheesecake




Source of Recipe


Anissa B.


List of Ingredients




1 package (9 ounces) chocolate wafer cookies, crushed
1/3 cup butter or margarine, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1 tablespoon all-purpose flour
4 eggs
2 tablespoons instant coffee granules
1 tablespoon hot water
1/4 cup whipping cream
1-1/2 teaspoons ground cinnamon

TOPPING:
1 tablespoon cornstarch
1 can (16 ounces) whole-berry cranberry sauce
3/4 cup whipping cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners� sugar


Recipe



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� 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.

Yield: 12-14 servings.