Coffee Cheesecake
Coffee lovers will line up for this deliciously rich cheesecake!
Prep time: 30 mins
Bake time: 1 hour 10 mins + chilling
Makes: 16 servings
– 20 Oreo cookies, finely crushed (about 1 2/3 cups)
– 1/4 cup butter, melted
– 2 tbsps. all-purpose flour
– 2 tsps. vanilla extract
– 4 large eggs, room temperature, lightly beaten
For Ganache:
– 1 cup semisweet chocolate chips
– 2/3 cup heavy whipping cream
– 1 1/2 tsps. vanilla extract
– Optional: whipped cream and coarsely chopped espresso beans
For Filling:
– 3 tbsps. instant coffee granules
– 2 tbsps. hot water
– 4 packages (8 oz each) cream cheese, softened
– 1 1/3 cups sugar
Directions
Preheat oven to 325 degrees. Place a greased 9-in. springfoam pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules and hot water.
Using a large bowl, beat cream cheese, sugar, flour, and vanilla until smooth. Add eggs and coffee mixture; beat on low speed just until combined. Pour over crust. Place springfoam pan in a large baking pan, add 1-in. of hot water to larger pan.
Bake at 325 degrees for 60-70 minutes or until center is just set and top appears dull. Remove springfoam pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
For Ganache:
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasonally.
Remove rim from pan. Spread ganache over cheesecake. Refrigerate 1 hour or until set. If desired, decorate with whipped cream and espresso beans.
