Double Chocolate Espresso Cheesecake

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/2 cup Baking cocoa
  • 1 1/2 cup Cacao bittersweet chocolate baking chip
  • 16 Chocolate covered coffee beans
  • 2 tbsp Confectioners' sugar
  • 26 tbsp Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1 2 cups crushed vanilla wafers (about 45

• Drinks

  • 1 3/4 tsp Espresso, instant powder

• Dairy

  • 4 packages (8 ounces each cream cheese
  • 1/4 cup Butter
  • 5/16 cup Half-and-half cream
  • 1 cup Heavy whipping cream
  • 1 cup Sour cream

• Beer, Wine & Liquor

  • 1 cup Coffee liqueur

Found on tasteofhome.com

Description

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 large 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

Directions

• 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. Originally published as Double Chocolate Espresso Cheesecake in Taste of Home Christmas Annual Annual 2010, p171 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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