chocolate-espresso-cheesecake-with-cranberry-topping
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Chocolate Espresso Cheesecake with Cranberry Topping
recipe

Chocolate Espresso Cheesecake with Cranberry Topping

Chocolate Espresso Cheesecake with Cranberry Topping
  • Prep Time

    20 minutes
  • Cooking Time

    1 hour 5 minutes
  • Serving Size

    1 cheesecake (12 servings)

Ingredients

  • Crust
  • 9-ounce package chocolate wafer cookies1
  • Butter or margarine1/3 cup
  • Filling
  • Instant espresso powder or instant coffee granules2 tablespoons
  • Hot water1 tablespoon
  • 8-ounce packages cream cheese4
  • Sugar 1 1/3 cups
  • Flour1 tablespoon
  • Cinnamon1 1/2 teaspoons
  • Whipping cream1/4 cup
  • Eggs4
  • Topping
  • Whole Berry Cranberry Sauce1 14-ounce can
  • Cornstarch1 tablespoon
  • Whipping cream3/4 cup
  • Powdered sugar2 tablespoons
  • Vanilla extract1/2 teaspoon
  • Coarsely grated semi-sweet chocolate2 tablespoons
  • Featured Product

    Whole Berry Cranberry Sauce

Steps

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