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Chocolate Cappuccino Cheesecake


Ingredient

  • 1 cup chocolate cookie crumbs
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 8 (1 ounce) squares semisweet chocolate
  • 2 tablespoons whipping cream
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1/4 cup coffee flavored liqueur
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons coffee-flavored liqueur
  • 1 (1 ounce) square semisweet chocolate


Directions

  1. reheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
  2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
  3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
  5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
  6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
  7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
  8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

33 comments:

  1. Wow, that looks delicious. Thanks for sharing.

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  2. good cake, but it's too long to cook

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  3. :OOOO i could fap first and eat it then ( i'll not cum on it anyway lol xd)

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  4. Picture looks way too perfect. Almost plastic-like. I'd eat it though.

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  5. ugh! i hate chocolate cake wit cheesecake! it irritates my tongue!

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  6. this blog is honestly the reason i've started learning how to cook better :D thanks!

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  7. Jackie I love you!!! Thank you for all the wonderful recipes!!

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  8. OMFG now that is my favorite cheesecake!!!!!!!!!!!!

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  9. Post some lime cheesecake recipes too please :P

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  10. my mouth is watering just looking at it

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  11. looks for me like impossible to make by myself

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  12. I'm not big on Cappuccino flavored foods. :D

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  13. oh my god, this looks so delicious !! :O

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  14. OMG capuccino and chocolate in the same dessert always a WIN

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  15. Wow! I'm aware that if I did this it would not look this awesome.. but still! WOW!

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  16. This is going to be one for me to make next cheat day.

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  17. to sweet for me :)) but i eat :))
    i need 2 :P

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  18. I tried to make this, but it didn't turn out as the one shown above...but it tasted so good thanks for the recipe I owe you one ;D

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