Honestly, after reading the title of this post do you really need to know why I wanted to make this cheesecake?! Well, since you are already here I might as well give you the story. For Easter this year, my in-laws got a huge suite at a hotel/water park in the Wisconsin Dells for the entire family to stay at. We were all in charge of bringing an appetizer. Well, there were going to be 4-5 appetizers so I decided I'd bring dessert. I had been eyeing a Strawberry Swirl Cheesecake from Kraftfoods.com but when I mentioned it to Kurt he said that he wanted a mocha cheesecake. I thought long and hard about what kind of cheesecake to make. In the end....I chose both!!! I am personally not a huge fan of mocha, or anything coffee flavored for that matter, but I am a sucker for my husband and love making him happy with my food. I searched a lot of websites for a good looking mocha cheesecake and, after what felt like forever, found this little gem! There was definitely more prep work involved with this cheesecake but man-alive it was totally worth it! The coffee flavor is not overpowering (which I was afraid of) and the chocolate crust with a chocolate cheesecake layer and chocolate on top.....divine! I think that next time I'd make the very top chocolate layer a ganache so it's a little creamier. Other than that, this was a perfect cheesecake!
1 1/2 cups crumbled cream-filled chocolate sandwich cookies (better yet, use Oreo crumbs)
1/4 cup butter, melted
2 tbsp instant coffee granules & 1 1/2 tsp instant coffee granules
1 tbsp boiling water
1/4 tsp ground cinnamon
4-8oz packages cream cheese, softened
1 1/2 cups sugar
1/4 cup flour
4 eggs, lightly beaten
2 tsp vanilla extract
2 cups semi-sweet chocolate chips, melted and cooled
1/2 cup semi-sweet chocolate chips
3 tbsp butter
chocolate covered coffee beans (optional)
1. Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan.
2. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
3. In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half.
4. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
5. Place pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
6. Bake at 325 for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 15 minutes. Cover with plastic wrap and place in refrigerator and refrigerate overnight (this awesome trip prevents cracking!).
5. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.
|This is what my kitchen looked like as the cheesecake went in the oven...total disaster zone!!|