Chocolate Capuccino Cheesecake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From . Smooth and velvety. Perfect for chocolate and coffee lovers. Ingredients:
crust |
1 cup chocolate cookie crumbs |
1/4 cup butter-melted |
2 tablespoons white sugar |
1/4 teaspoon ground cinnamon |
filling |
3 8oz packages cream cheese-softened |
1 cup white sugar |
3 eggs |
8 1oz squares semisweet chocolate |
2 tablespoon whipping cream |
1 cup sour cream |
2 teaspoons instant coffee dissolved in 1/4 cup hot water |
1/4 teaspoon salt |
1/4 cup coffee liqueur |
2 teaspoon vanilla extract |
topping |
1 cup heavy whipping cream |
2 tablespoon confectioners sugar |
2 tablespoons coffee liqueur |
Directions:
1. Preheat oven to 350 degrees.
2. Butter a 9 springform pan.
3. Combine cookie crumbs,melted butter,2 tablespoon sugar,and cinnamon.
4. Mix well and press into prepared pan. Set aside.
5. In a medium sized mixing bowl,beat softened cream cheese until smooth.
6. Gradually add one cup white sugar,mixing until well blended.
7. Add eggs,one at a time. Beat at low speed after each addition until very smooth.
8. Melt chocolate with 2 tablespoons whipping cream. Stir until smooth.
9. Add chocolate to cream cheese mixture and blend well.
10. Stir in sour cream,salt,coffee,coffee liqueur,and vanilla. Mix well.
11. Pour mixture into pan.
12. Bake in center of oven for 45 minutes. Do not overbake. Center will be soft but will firm up when chilled.
13. Turn oven off and leave cheesecake inside for 45 minutes with the door cracked.
14. Refrigerate at least 12 hours.
15. Topping:
16. Beat whipped cream until soft peaks form.
17. Then beat in confectioners' sugar and liqueur.
18. Spread over chilled cheesecake.
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