Sweet Cheesecake Recipes

Chocolate Espresso Cheesecake with Cranberry Topping

Chocolate Espresso Cheesecake

Yield: 1 cheesecake (12 servings) | Prep: 20 min | Cook: 1 hr 5 min

Ingredients

Crust

  • 1 (9 ounce) package chocolate wafer cookies, finely crushed
  • 1/3 cup butter, melted

Filling

  • 2 tablespoons instant espresso powder or instant coffee granules
  • 1 tablespoon hot water
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup whipping cream
  • 4 eggs

Topping

  • 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

Instructions

  1. Heat oven to 350 degrees F.

Crust

  1. 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.

Filling

  1. Dissolve espresso powder in hot water; set aside.
  2. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth.
  3. Add the espresso, cinnamon and whipping cream; mix well.
  4. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust.
  5. Bake for 1 hour or until the top appears set.
  6. Cool for 1 hour at room temperature.
  7. Refrigerate until chilled.

Topping

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

Nutrition

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)

Diabetic Exchange: Other Carbohydrate 4, Fat 8

Attribution

Recipe and photo used with permission from: Ocean Spray







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