Average Rating: 4.857142TOTAL TIME: Prep: 30 min. + cooling Bake: 50 min. + chilling
YIELD: 14 servings.Ingredients
- 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
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. In a large saucepan, bring cornstarch and cranberry sauce to a boil. Cook and stir for 2 minutes or until thickened. Cool.
- 5. 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.
- 6. 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
1 piece: 384 calories, 20g fat (11g saturated fat), 114mg cholesterol, 230mg sodium, 48g carbohydrate (28g sugars, 1g fiber), 5g protein.
