Cranberry Coffee Delight Cheesecake
Indulge in the ultimate dessert experience with our Cranberry Coffee Delight Cheesecake! This rich and decadent cheesecake combines the smoothness of cream cheese with the robust flavor of coffee, finished with a bright layer of tangy cranberry sauce. Perfect for holiday gatherings or special occasions, this dessert will impress your guests and leave them craving more. Serve it chilled and watch as every slice disappears. Make it a part of your dessert repertoire for a truly unforgettable treat!
12
Servings
230
Calories
14
Ingredients
Ingredients
chocolate wafer cookies
9 ounces (crushed)
butter
1/3 cup (melted)
cream cheese
32 ounces (softened (4 packages))
sugar
1 1/3 cups (none)
flour
1 tablespoon (none)
eggs
4 (none)
instant coffee granules
2 tablespoons (none)
hot water
1 tablespoon (none)
whipping cream
1/4 cup + 3/4 cup (divided)
ground cinnamon
1 1/2 teaspoons (none)
cornstarch
1 tablespoon (none)
whole berry cranberry sauce
16 ounces (canned)
vanilla extract
1/2 teaspoon (none)
confectioners' sugar
2 tablespoons (none)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2
In a medium bowl, combine the crushed chocolate wafer cookies and melted butter. Mix until well combined and press the mixture firmly into the bottom and about 2 inches up the sides of the prepared springform pan to create the crust. Set aside.
3
In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the sugar and flour, mixing until well incorporated.
4
Add the eggs one at a time, mixing on low speed just until combined after each addition. Set the mixer aside.
5
In a small bowl, dissolve the instant coffee granules in hot water. Add the whipping cream and ground cinnamon, mixing until combined. Slowly stir this coffee mixture into the cream cheese mixture until just blended.
6
Pour the cream cheese mixture over the prepared crust in the springform pan. Place the pan on a baking sheet to catch any drips.
7
Bake in the preheated oven for 50-55 minutes, or until the center is almost set but still slightly jiggly. Remove from the oven and let cool on a wire rack for 10 minutes. Using a knife, carefully run it around the edge of the pan to loosen the cheesecake, and allow it to cool for an additional hour.
8
In a large saucepan over medium heat, combine the cornstarch and cranberry sauce. Bring to a boil, then cook and stir for 2 minutes or until thickened. Remove from heat and allow to cool.
9
In a separate small bowl, beat the remaining whipping cream and vanilla extract until soft peaks form. Gradually add the confectioners' sugar, continuing to beat until stiff peaks form.
10
Spread the whipped cream mixture evenly over the cooled cheesecake. Refrigerate for 20 minutes to set.
11
Carefully spread 1 cup of the cooled cranberry mixture over the top of the cheesecake, leaving about 1 inch around the edge. Cover and refrigerate the remaining cranberry mixture.
12
Chill the cheesecake overnight. Just before serving, remove the sides of the springform pan and garnish with the remaining cranberry mixture for an elegant presentation.
Nutrition Information
17g
Fat
18g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Cranberry Coffee Delight Cheesecake?
It is a rich and decadent cheesecake that combines a chocolate wafer crust with a coffee-flavored cream cheese filling, topped with a layer of whipped cream and a tangy cranberry sauce.
How many servings does this recipe yield?
This recipe makes 12 servings.
What are the primary flavors in this dessert?
The primary flavors are coffee, chocolate, cream cheese, and tangy cranberry.
What type of pan is required for this cheesecake?
You will need a 9-inch springform pan.
How many calories are in one serving?
Each serving contains 230 calories.
What is the fat and carbohydrate content per serving?
Each serving has 17g of fat and 18g of carbohydrates.
How do you make the crust for this cheesecake?
The crust is made by mixing 9 ounces of crushed chocolate wafer cookies with 1/3 cup of melted butter and pressing it into the pan.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long does the cheesecake need to bake?
Bake for 50-55 minutes until the center is almost set but still slightly jiggly.
How many packages of cream cheese are needed?
The recipe calls for 32 ounces of cream cheese, which is equivalent to 4 standard 8-ounce packages.
How is the coffee flavor incorporated into the filling?
Two tablespoons of instant coffee granules are dissolved in hot water and then mixed with whipping cream and cinnamon before being added to the cream cheese.
Is there cinnamon in the recipe?
Yes, 1 1/2 teaspoons of ground cinnamon are used in the coffee mixture.
How many eggs are used in the filling?
The recipe requires 4 eggs, added one at a time.
What kind of cranberry sauce should I use?
Use a 16-ounce can of whole berry cranberry sauce.
How do you prepare the cranberry topping?
Combine the cranberry sauce with 1 tablespoon of cornstarch in a saucepan, bring to a boil, and stir for 2 minutes until thickened.
When should I loosen the cheesecake from the pan?
Run a knife around the edge of the pan 10 minutes after removing it from the oven.
What is the best way to cool the cheesecake?
Let it cool on a wire rack for an hour after loosening the edges, then eventually chill it overnight.
How is the whipped cream topping made?
Beat 3/4 cup of whipping cream with 1/2 teaspoon of vanilla and 2 tablespoons of confectioners' sugar until stiff peaks form.
How long should the cheesecake chill before serving?
It is recommended to chill the cheesecake overnight for the best results.
Can I substitute the chocolate wafer cookies?
While chocolate wafer cookies are recommended for this specific flavor profile, other crushed cookies could be used, though it will change the taste.
Should I use a baking sheet under the springform pan?
Yes, place the springform pan on a baking sheet to catch any potential drips during baking.
What is the protein content per serving?
Each serving provides 4g of protein.
Is there flour in the cheesecake batter?
Yes, 1 tablespoon of flour is mixed into the cream cheese and sugar to help stabilize the filling.
How do I garnish the cheesecake?
Spread 1 cup of the cranberry mixture over the whipped cream, and use the remaining mixture for an elegant presentation just before serving.
What speed should the mixer be on when adding eggs?
Eggs should be mixed on low speed just until combined to avoid overbeating.
How much whipping cream is needed in total?
You will need 1 cup total, divided into 1/4 cup for the filling and 3/4 cup for the topping.
Is the cream cheese supposed to be cold?
No, the cream cheese should be softened to ensure a smooth, lump-free batter.
What occasions is this dessert best for?
It is perfect for holiday gatherings, special occasions, or as a signature dessert for guests.
Does this recipe contain sodium information?
The provided data does not specify the sodium content for this recipe.
How do I ensure the whipped cream sets properly?
After spreading the whipped cream mixture on the cooled cheesecake, refrigerate it for 20 minutes before adding the cranberry layer.