Coffee Cheesecake
Coffee lovers will line up for this rich coffee cheesecake. It's creamy and just mildly sweet, which allows the coffee flavor to shine through. —<i>Taste of Home</i> Test Kitchen
Ingredients
- 20 Oreo cookies, finely crushed (about 1-2/3 cups)
- 1/4 cup butter, melted
- FILLING:
- 3 tablespoons instant coffee granules
- 2 tablespoons hot water
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/3 cups sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature, lightly beaten
- GANACHE:
- 1 cup semisweet chocolate chips
- 2/3 cup heavy whipping cream
- 1-1/2 teaspoons vanilla extract
- Optional: Whipped cream and coarsely chopped espresso beans
Directions
- 1
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- 2
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.
- 3
In 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 springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- 4
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
- 5
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 occasionally.
- 6
Remove rim from pan. Spread ganache over cheesecake. Refrigerate 1 hour or until set. If desired, decorate with whipped cream and espresso beans.