Coffee Cheesecake

Name: Coffee Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 16 servings.
Ingredients: 20 Oreo cookies, finely crushed (about 1-2/3 cups); 1/4 cup butter, melted; FILLING:; 3 tablespoons instant coffee granules; 2 tablespoons hot water; 4 packages (8 ounces each) cream cheese, softened; 1-1/3 cups sugar; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 4 large eggs, room temperature, lightly beaten; GANACHE:; 1 cup semisweet chocolate chips; 2/3 cup heavy whipping cream; 1-1/2 teaspoons vanilla extract; Optional: Whipped cream and coarsely chopped espresso beans

TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling YIELD: 16 servings.

Coffee lovers will line up for this rich coffee cheesecake. It's creamy and just mildly sweet, which allows the coffee flavor to shine through. —Taste of Home Test Kitchen

Ingredients

20 Oreo cookies, finely crushed (about 1-2/3 cups)
1/4 cup butter, melted
FILLING:
3 tablespoons instant coffee granules
2 tablespoons hot water
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
GANACHE:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
Optional: Whipped cream and coarsely chopped espresso beans

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules and hot water.
3. In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add eggs and coffee mixture; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
5. For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally.
6. Remove rim from pan. Spread ganache over cheesecake. Refrigerate 1 hour or until set. If desired, decorate with whipped cream and espresso beans.

Nutrition Facts

1 piece: 466 calories, 33g fat (19g saturated fat), 123mg cholesterol, 279mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 6g protein.