A while back, I was on the hunt for the perfect coffee-flavored cheesecake. I ended up combining a few of my best to create this mouthwatering version. Now, it’s a favorite with family and friends.
—Sue Gronholz, Beaver Dam, WI
Prep: 30 min. • Bake: 1 hour + chilling • Makes: 16 servings
1 1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
FILLING
2 Tbsp. plus 1 1/2 tsp. instant coffee granules
1 Tbsp. hot water
1/4 tsp. ground cinnamon
4 pkg. (8 oz. each) cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
2 tsp. vanilla extract
4 large eggs, lightly beaten
2 cups (12 oz.) semisweet chocolate chips, melted and cooled
GLAZE
1/2 cup semisweet chocolate chips
3 Tbsp. butter
Chocolate-covered coffee beans, optional
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap the foil around the pan.
2. In a bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
3. In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add the eggs; beat on low speed just until combined.
4. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool for 1 hour longer. Refrigerate cheesecake overnight.
6. Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. If desired, top with coffee beans.
Per slice: 535 cal., 37g fat (21g sat. fat), 128mg chol., 295mg sod., 48g carb. (39g sugars, 2g fiber), 8g pro.