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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 256.6
  • Total Fat: 11.5 g
  • Cholesterol: 26.9 mg
  • Sodium: 511.6 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 14.1 g

View full nutritional breakdown of Cranberry Mocha Cheesecake calories by ingredient
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Cranberry Mocha Cheesecake

Submitted by: LFERGUSON0


Number of Servings: 12

Ingredients

    1 (9 oz.) Package Sugar-Free Chocolate Wafer Cookies, Crushed
    2 Tbsp. Flax Seed Meal
    2 Tbsp. Wheat Germ
    1/3 C. Smart Balance Margarine Light, Melted

    FILLING:
    4 (8 oz.) Pkgs. Fat Free Cream Cheese, Softened
    1 1/3 C. Splenda
    1 Tbsp. Whole Wheat Flour
    1 C. Egg Substitute
    2 Tbsp. Instant Coffee Granules
    1 Tbsp. Hot Water
    1/4 C. Fat Free Half-and-Half
    1 1/2 tsp. Ground Cinnamon

    TOPPING:
    1 Tbsp. Cornstarch
    1 (16 oz.) Can Whole Berry Cranberry Sauce
    3/4 C. Heavy Whipping Cream
    1/2 tsp. Vanilla Extract
    2 Tbsp. Confectioners' Sugar

Directions

1. Combine cookie crumbs, flax seed meal, wheat germ, & margarine; press onto the bottom & about 2 inches up the sides of a greased 9-inch springform pan; set aside. In a mixing bowl, beat cream cheese until smooth. Combine Splenda & flour; add to cream cheese & mix well. Add eggs; beat on low speed just until combined.
2. In a small bowl, dissolve coffee in water; add half-and-half & cinnamon. Stir into the cream cheese mixture just until blended. Pour over crust. Place pan on a baking sheet. Bake at 350 degrees F 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.
3. In a large saucepan, bring cornstarch & cranberry sauce to a boil. Cook & stir for 2 minutes or until thickened. Cool. In a small mixing bowl, beat cream & 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.
4. Carefully spread 1 C. of cranberry mixture to within 1 inch of edge; cover & refrigerate remaining cranberry mixture. Refrigerate cheesecake overnight. Just before serving, remove sides of pan. Serve with the remaining cranberry mixture.

Serving Size: 12 Slices

Number of Servings: 12

Recipe submitted by SparkPeople user LFERGUSON0.






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