Double Chocolate Espresso Cheesecake

By Cheryl Perry, Taste of Home

Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers.

Total Time
Prep: 35 min. Bake: 1 hour + chilling

Makes
16 servings

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 Nellie’s Free Range 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

• 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.

Nutrition Facts 

1 slice: 610 calories, 40g fat (23g saturated fat), 170mg cholesterol, 259mg sodium, 52g carbohydrate (41g sugars, 2g fiber), 9g protein.

See more at: Taste of Home