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Chocolate espresso cheesecake
Description
The chocolate and espresso blend beautifully in this recipe.
Ingredients
1 1⁄2 c
cookie crumbs (chocolate cookies) 6 T
butter (or margarine, melted) 2⁄3 c
sugar 3
eggs 1⁄3 c
milk 1 1⁄4 c
Hershey kisses (chocolate) 4 pk
cream cheese (softened, 8 oz packages) 1 T
coffee (instant espresso powder) 1⁄4 t
cinnamonInstructions
- Preheat oven to 350?? F.
- Combine butter and cookie crumbs. Press the mixture onto the bottom and 1 inch of the side of a 9-inch springform pan.
- Melt 1 cup Hershey's kisses over low heat in small saucepan, stirring constantly.
- Mix sugar and cream cheese together in a large bowl using an electric mixer on medium speed. Then beat in cinnamon, milk, eggs, and espresso powder until well blended.
- Add in the melted chocolate and beat an additional 2 minutes.
- Spoon the mixture into prepared crust.
- Bake for 55 minutes, then cool on a wire rack for 15 minutes and separate cake from the side of pan.
- The side of the pan can be removed after the cheesecake is completely cool.
- Cover and place in refrigerator for at least 4 hours before serving.
When it is time to serve, top with remaining 1/4 cup chocolate kisses and Espresso Cream.
Notes
Preparation time does not include chilling.
Espresso Cream
Beat together 2 tbsp powdered sugar, 1 tsp instant espresso powder, and 1/2 cup whipping cream until firm.
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