Monday, January 20, 2014

Cappuccino Cheesecake!

Cappuccino Cheesecake!

8 whole graham crackers, crushed
5 tablespoons melted unsalted butter
1 1/2 cups sugar
1/2 cup whipping cream
4 teaspoons instant espresso powder or 4 teaspoons instant coffee powder
1 1/2 teaspoons vanilla extract
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
2 tablespoons all-purpose flour
1 cup semi-sweet chocolate chips
Chocolate, shaved into curls (optional)
Preheat oven to 350°F.
Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch spring form pan with 2 3/4-inch high sides.
Bake crust 10 minutes.
Maintain oven temperature.
Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
Using electric mixer, beat cream cheese in large bowl until smooth.
Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
Beat in flour.
Stir espresso mixture until power dissolves, beat into cream cheese mixture.

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