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Chocolate Espresso Cheesecake with Cranberry Topping

Chocolate Espresso Cheesecake with Cranberry Topping

Chocolate Espresso Cheesecake with Cranberry Topping


  • Delicious recipe Prep time: 20 minutes
  • Delicious recipe Cook time: 1 hour 5 minutes
  • Delicious recipe Servings: 1 cheesecake (12 servings)
  • Delicious recipe Specialty: V, K
Nutritional Information


1 cheesecake (12 servings)


1 9-ounce package chocolate wafer cookies, finely crushed

1/3 cup butter or margarine, melted


2 tablespoons instant espresso powder or instant coffee granules

1 tablespoon hot water

4 8-ounce packages cream cheese, softened

1 1/3 cups sugar

1 tablespoon flour

1 1/2 teaspoons cinnamon

1/4 cup whipping cream

4 eggs


1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce

1 tablespoon cornstarch

3/4 cup whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons coarsely grated semi-sweet chocolate


Preheat oven to 350ºF.

TO MAKE CRUST: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2 inches up sides of pan. Set aside.

TO MAKE FILLING: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust.

Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled.

TO MAKE TOPPING: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled.

Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1 inch of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake (12 servings).

Per Serving: Cal 658 (32%DV), Fat Cal. 396, Pro. 10g (19%DV), Carb. 58g (19%DV), Fat 44g (67%DV), Chol. 196mg (65%DV), Sod. 450mg (18%DV), Vit. A 497RE (49%DV), Vit. C 0mg (0%DV), Vit. E 2mg (5%DV), Calcium 95mg (9%DV), Iron 2mg (12%DV), Folate 21Ug (5%DV), Zinc

1mg (5%DV), Pot. 206mg (5%DV), Dietary Exchange: Other Carbohydrate 4, Fat 8


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Rate this recipe*

Great treat

11/28/2011 at 02:28 PM

I made this for the first time yesterday for my little boys 4th birthday, not for the kids, but for the adults. It was a huge hit and I received lots of compliments. I'll definitely make it again.

Delicious eye candy

Anonymous from Palos Heights, IL 01/10/2011 at 06:58 PM

This dessert is excellent tasting and presents itself beautifully for a dinner party or special occasion. The next time that I make it, I'll substitute fresh cranberries cooked with sugar on the stove top instead of the jellied whole cranberries topping because we prefer that very fresh taste of cooked cranberries. Even though there is a good amount of coffee in the dessert, it is well balanced with the other components. I eliminated the chocolate shavings added to the edge of the cheesecake because it wasn't necessary as the chocolate crust was sufficient. Everyone loved it, young and old.

Great for special occasions!

Anonymous from Cecilia, LA 06/05/2008 at 10:16 AM

Made this pie for a dinner party and it was a great hit. I would definitely make this again.