How to make it

  • Combine cookie crumbs and butter; pressonto the bottom and about 2 in. up the sides of a greased 9-in. springform pan; set aside.
  • In a mixing 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.
  • 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. 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 lossen; cool one hour.
  • In a large saucepan, bring cornstarch and cranberry sauce to a boil. Cook and stir for 2 minutes or until thickened. Cool.
  • In a small mixing bowl, beat cream and vanilla until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Spread over the cheesecake. Refrigerate for 20 minutes or until set.
  • Carefully spread 1 cup of cranberry mixture to within 1 inch of edge; cover and refrigerate remaining cranberry mixture.
  • Refrigerate cheesecake overnight. Just before serving, remove sides of pan.
  • Serve with remaining cranberry mixture.

Reviews & Comments 2

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  • pointsevenout 9 years ago
    What size package of cream cheese are you using? The devil is always in the details!
    Was this review helpful? Yes Flag
    " It was excellent "
    cherylannxo ate it and said...
    Wonderful dessert. High 5. Thank you for sharing....Cheryl
    Was this review helpful? Yes Flag

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