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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 12 servings |
||
| Calories 556 | ||
| Calories from Fat 370 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.2g | 63% | |
| Saturated Fat 25.0g | 125% | |
| Monounsaturated Fat 12.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 179mg | 59% | |
| Sodium 281mg | 11% | |
| Potassium 202mg | 5% | |
| Total Carbohydrate 41.1g | 13% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 34.4g | ||
| Protein 9.2g | 18% | |
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Ingredients
- 8 whole graham crackers, crushed
- 5 tablespoons melted unsalted butter
- 1 1/2 cups sugar
- 1/2 cup whipping cream
- 4 teaspoons instant espresso powder or instant coffee powder
- 1 1/2 teaspoons vanilla extract
- 4 (8 ounce) packages cream cheese, room temperature
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 cup semi-sweet chocolate chips
- chocolate, shaved into curls (optional)
Directions
1
Preheat oven to 350°F.2
Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.3
Bake crust 10 minutes.4
Cool.5
Maintain oven temperature.6
Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.7
Using electric mixer, beat cream cheese in large bowl until smooth.8
Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.9
Beat in flour.10
Stir espresso mixture until power dissolves, beat into cream cheese mixture.11
Stir in chocolate chips.12
Pour batter over crust.13
Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.14
Cool on rack for 30 minutes; chill, uncovered for 6 hours.15
Cut around cake to loosen.16
Release pan sides.17
Top with chocolate curls, if desired.
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- Course > Desserts > Cheesecakes
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Simple
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- Occasion > Dinner Party
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- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: iheartfood2
On May 31, 2009
i thought the coffee flavor was overpowering. maybe ill use half next time.
From: Donna M.
On Sep 14, 2004
Outstanding cheesecake! I made this for my daughter's birthday, since she is a cappaccino lover. After her first bite she said "Mmmm, Mom, this rivals The Cheesecake Factory's". I used chocolate grahams for the crust and mini chocolate chips. I needed to bake it an extra 5 minutes. It was very smooth and creamy and the top didn't even crack! Thanks, Yooper!
From: Yummy InMyTummy
On Jan 11, 2008
WOW! DELICIOUS! Thank you! I cut the recipe to 3 servings (I only had one egg in the fridge) and baked it in an 8 inch cake pan for 25 minutes. This made a short 2 inch high cake (I did it by mistake, but the short little thing was cute!). Then I covered the top and sides with a thin layer of chocolate ganache 
YUM! A trick to free your cake from pans that are not springform is to criss-cross 4 long strips of parchment paper in the pan (both sides of each strip should be hanging over the edges of the pan)and press your crust right on top of them. Follow whatever recipe your using, and cool in the fridge for the time specified. When its time to take it out of the pan, wiggle and shimmy both ends (one with each hand) of each strip. Then hold the ends of two close by strips (two ends in each hand) and lift the cake out (have your serving plate close by!). If you have some extra hands in the kitchen, they can grab the other strips Sounds weird, but it works! Thanks for the great recipe yooper!!
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