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Prep Time: Cook Time: Total Time:
Cappuccino Cheesecake with Fudgy Sauce
1 1/2 cups chocolate wafer crumbs, about 30 cookies
3 tablespoons butter or stick margarine, melted
2 tablespoons granulated sugar
1 cup granulated sugar
3 tablespoons all-purpose flour
4 8 ounce packages cream cheese
2 large eggs
2 large egg whites
2 tablespoons instant espresso or 1/4 cup instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups hot fudge topping, divided use
Preheat oven to 325 degrees.
Combine first 3 ingredients in a small bowl and firmly press mixture into bottom of 9 inch greased springform pan. Bake at 325 degrees for 10 minutes and cool on wire rack.
Preheat oven to 450 degrees.
Place 1 cup sugar, flour, and cheese in a large bowl and beat at medium speed of a mixer until smooth. Add eggs and egg whites, one at a time, beating well after each addition. Add espresso, vanilla, and cinnamon and beat well.
Pour cheese mixture into prepared crust and spoon 4 mounds of fudge topping, 2 tablespoons each, onto cheese mixture and swirl mixtures together, using a knife.
Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, do not remove cheesecake from oven and bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.
Drizzle 1 tablespoon fudge topping onto each of 16 plates and top each with 1 cheesecake wedge.
Yields 16 servings.
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Cappuccino Cheesecake with Fudgy Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Cappuccino Cheesecake with Fudgy Sauce
1 1/2 cups chocolate wafer crumbs, about 30 cookies
3 tablespoons butter or stick margarine, melted
2 tablespoons granulated sugar
1 cup granulated sugar
3 tablespoons all-purpose flour
4 8 ounce packages cream cheese
2 large eggs
2 large egg whites
2 tablespoons instant espresso or 1/4 cup instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups hot fudge topping, divided use
Preheat oven to 325 degrees.
Combine first 3 ingredients in a small bowl and firmly press mixture into bottom of 9 inch greased springform pan. Bake at 325 degrees for 10 minutes and cool on wire rack.
Preheat oven to 450 degrees.
Place 1 cup sugar, flour, and cheese in a large bowl and beat at medium speed of a mixer until smooth. Add eggs and egg whites, one at a time, beating well after each addition. Add espresso, vanilla, and cinnamon and beat well.
Pour cheese mixture into prepared crust and spoon 4 mounds of fudge topping, 2 tablespoons each, onto cheese mixture and swirl mixtures together, using a knife.
Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, do not remove cheesecake from oven and bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.
Drizzle 1 tablespoon fudge topping onto each of 16 plates and top each with 1 cheesecake wedge.
Yields 16 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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