Chocolate Espresso Cheesecake

 

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Chocolate Espresso Cheesecake Recipe The Ingredients 18 Chocolate Wafers 1/4 pound (1 Stick) of melted Butter 1 Teaspoon Vanilla Extract 1/4 Cup of Sugar 3 (8 ounce) bars of softened Cream Cheese 1/2 Cup of Sugar 1 Teaspoon of Vanilla Extract 1 Tablespoon of Kahlua Liqueur 1 Cup Chocolate Chips 1/3 Cup of Your Favorite Brewed coffee at room temperture 2 Eggs

The Directions

For the Crust: Make your Chocolate Wafers cookie crumbs by using a food processor or simply place wafers in a plastic bag and crush using a rolling pin. Combine Chocolate Wafers, melted butter, sugar and vanilla extract in a bowl and mix. Spread in the bottom of a 9" springform pan and up 1 inch on the side. Place in refrigerator and allow to hardened.

For the Filling: Preheat Oven at 350°F. Melt Chocolate in double boiler over low heat and stir until smooth. Add in brewed coffee and mix until blended. Remove double boiler from heat and place to the side.

Using an electric mixer blend cream cheese on low speed in a mixing bowl.  Use spatula to scrape sides and paddle of mixer. Add in the cup sugar slowly, and continue to beat until creamy. Add in vanilla extract Kahlua and and mix until blended. Pour in chocolate-coffee combination and mix throughly. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter.

Pour the mixture into your crust and use offset spatula to smooth out the batter. Bake for 1 hour or until center jiggles. Remove from oven and let cool on a wire rack.

Place in the refrigerator and allow to set before removing sides. Serve and enjoy your Chocolate Espresso Cheesecake.

To help your cheesecake come out just right, check out these cheesecake baking tips.