Cappuccino Cheesecake

A subtle coffee flavour with a lovely rich chocolate crust. What a perfect pair! 

Cappuccino Cheesecake

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1 1/4 cups chocolate baking crumbs

1/3 cup melted butter

3 packages (250g each) of Philadelphia cream cheese bricks, softened

3/4 cups sugar

6 tablespoons brewed strong coffee, cooled

1 teaspoon organic coffee extract

3 eggs

Heat oven to 325ºF.

Lightly butter the bottom and sides of a 9 inch spring form pan. Line the bottom with baking parchment. Set aside.

Mix the chocolate baking crumbs and melted butter together. Press into the bottom of the prepared springform pan, to form a crust, and bake for 12 minutes. 

In a large bowl, beat the cream cheese and sugar together with a mixer, until blended. Add the coffee and coffee extract and mix well. Then add the eggs, 1 at a time, beating after each just until blended. Pour over the crust.

Bake 50 to 55 minutes or until the centre is almost set. Run a knife around the rim of the springform pan to loosen the cake; cool before removing the rim. Refrigerate the cheesecake for 4 hours. Then decorate the top with finely chopped walnuts, cocoa powder, and chocolate covered coffee beans. 

Notes: Ovens vary... I found that I had to bake the cheesecake for a bit more time then stated in the recipe.  

Hope everyone is having a good week, so far. - JD