double chocolate espresso cheesecake

Name: Double Chocolate Espresso Cheesecake
Prep time: 35 min
Cook time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cup(s) crushed vanilla wafers (about 45); 1/4 cup(s) butter, melted; 2 tablespoon(s) sugar; 1/4 teaspoon(s) instant espresso powder; FOR THE FILLING; 4 package(s) (8 ounces each) cream cheese, softened; 1 1/2 cup(s) sugar; 1 cup(s) sour cream; 1 cup(s) 60% cacao bittersweet chocolate baking chips, melted; 1/2 cup(s) baking cocoa; 1/4 cup(s) half-and-half cream; 1 tablespoon(s) all-purpose flour; 5 large eggs, lightly beaten; 1 1/2 teaspoon(s) instant espresso powder; 1 teaspoon(s) vanilla extract; FOR THE TOPPING; 1 cup(s) coffee liqueur; 1 tablespoon(s) half-and-half cream; 1 cup(s) heavy whipping cream; 2 tablespoon(s) confectioners' sugar; 1/2 cup(s) 60% cacao bittersweet chocolate baking chips, chopped; 16 - chocolate-covered coffee beans

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 35 Min

cook time 1 Hr

method Bake

Ingredients For double chocolate espresso cheesecake

1 1/2 c

crushed vanilla wafers (about 45)
1/4 c

butter, melted
2 Tbsp

sugar
1/4 tsp

instant espresso powder
FOR THE FILLING
4 pkg

(8 ounces each) cream cheese, softened
1 1/2 c

sugar
1 c

sour cream
1 c

60% cacao bittersweet chocolate baking chips, melted
1/2 c

baking cocoa
1/4 c

half-and-half cream
1 Tbsp

all-purpose flour
5 lg

eggs, lightly beaten
1 1/2 tsp

instant espresso powder
1 tsp

vanilla extract
FOR THE TOPPING
1 c

coffee liqueur
1 Tbsp

half-and-half cream
1 c

heavy whipping cream
2 Tbsp

confectioners' sugar
1/2 c

60% cacao bittersweet chocolate baking chips, chopped
16

chocolate-covered coffee beans

How To Make double chocolate espresso cheesecake

1
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.

2
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.
3
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.
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