Cranberry Mocha Cheesecake
Indulge in the ultimate holiday dessert with this luscious Cranberry Mocha Cheesecake, a stunning combination of rich mocha flavors and a tangy cranberry glaze that's as beautiful as it is delicious. Featuring a buttery graham cracker crust, a creamy espresso-infused cheesecake filling swirled with melted semi-sweet chocolate, and a jewel-toned cranberry topping, this dessert is as much a feast for the eyes as it is for the palate. The cheesecake is baked to perfection and chilled for a silky-smooth texture, while the cranberry glaze adds a refreshing pop of tartness that balances the decadent mocha base. Perfect for festive gatherings or a sophisticated sweet treat, this cranberry mocha masterpiece is sure to impress your guests.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 3 units Large eggs
- 1.5 tablespoons Brewed espresso or strong coffee, cooled
- 4 ounces Semi-sweet chocolate, melted and slightly cooled
- 2 teaspoons Vanilla extract
- 2 cups Frozen cranberries (or fresh)
- 0.5 cup Granulated sugar (for cranberry glaze)
- 0.25 cup Water
- 1 teaspoon Cornstarch
- 1 tablespoon Cold water
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
Mix in the brewed espresso, melted chocolate, and vanilla extract until fully incorporated.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool.
While the cheesecake cools, prepare the cranberry glaze. In a medium saucepan, combine the cranberries, 1/2 cup sugar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
Dissolve the cornstarch in 1 tablespoon of cold water, then stir it into the cranberry mixture. Cook for another 1-2 minutes until the glaze thickens further. Remove from heat and let cool completely.
Once the cheesecake is fully cooled, remove it from the springform pan and transfer it to a serving plate.
Spread the cranberry glaze evenly over the top of the cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Slice and enjoy your Cranberry Mocha Cheesecake!
Nutrition Facts
Calories |
6157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.1 g | 483% | |
| Saturated Fat | 216.4 g | 1082% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1497 mg | 499% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 646.1 g | 235% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 487.0 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 954 mg | 73% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
