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Double Chocolate Espresso Cheesecake

 Double Chocolate Espresso Cheesecake
Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers.—Cheryl Perry, Hertford, North Carolina
16 ServingsPrep: 35 min. Bake: 1 hour + chilling

Ingredients

  • 1-1/2 cups crushed vanilla wafers (about 45)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 1/4 teaspoon instant espresso powder
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 cup sour cream
  • 1 cup 60% cacao bittersweet chocolate baking chips, melted
  • 1/2 cup baking cocoa
  • 1/4 cup half-and-half cream
  • 1 tablespoon all-purpose flour
  • 5 eggs, lightly beaten
  • 1-1/2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1 cup coffee liqueur
  • 1 tablespoon half-and-half cream
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
  • 16 chocolate-covered coffee beans

2 of 2

Double Chocolate Espresso Cheesecake (continued)

Directions

  • Place a greased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a large bowl, combine the wafer crumbs, butter, sugar and espresso
  • powder. Press onto the bottom and 1-in. up the sides of prepared
  • pan.
  • In a large bowl, beat the cream cheese, sugar, sour cream, melted
  • chocolate, cocoa, cream and flour until smooth. Add eggs; beat on
  • low speed just until combined. Stir in the espresso powder and
  • vanilla. Pour into crust. Place springform pan in a large baking
  • pan; add 1 in. of hot water to larger pan.
  • Bake at 350° for 60-70 minutes or until center is just set and
  • top appears dull. Remove springform pan from water bath. Cool on a
  • wire rack for 10 minutes. Carefully run a knife around edge of pan
  • to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides
  • of pan.
  • In a small saucepan, combine liqueur and half-and-half. Bring to a
  • boil; cook until liquid is reduced by half. Meanwhile, in a large
  • bowl, beat whipping cream until it begins to thicken. Add
  • confectioners' sugar; beat until stiff peaks form.
  • Drizzle cheesecake with coffee syrup; garnish with whipped cream,
  • chocolate and coffee beans. Yield: 16 servings.
Nutritional Facts: 1 slice equals 610 calories, 40 g fat (23 g saturated fat), 170 mg cholesterol, 259 mg sodium, 52 g carbohydrate, 2 g fiber, 9 g protein.