Ingredients
- FOR THE CRUST
- 8 whole (32 grams) graham crackers (crushed)
- 6 tablespoons melted butter
- 1 1/2 cups granulated sugar
- FOR THE CHEESECAKE
- 1/2 cup whipping cream
- 4 teaspoons instant espresso powder (or 4 teaspoons instant coffee powder)
- 1 1/2 teaspoons vanilla extract
- 32 ounces cream cheese (4 packages, 8 ounce each at room temperature)
- 4 large eggs
- 2 tablespoons all-purpose flour
- 6 ounces semi-sweet chocolate chips (1 cup)
- Chocolate, shaved into curls (optional)
How to Make
-
Step 1: Preheat oven to 350°F.
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FOR THE CRUST
-
Step 2: Mix crushed graham crackers with 6 tablespoons butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
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Step 3: Bake crust 10 minutes. Cool (maintain oven temperature at 350).
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FOR THE CHEESECAKE
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Step 4: Combine 1/2 cup whipping cream, espresso powder or coffee and vanilla in small bowl; set aside.
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Step 5: Using electric mixer, beat cream cheese in large bowl until smooth.
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Step 6: Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
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Step 7: Beat in flour.
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Step 8: Stir espresso mixture until the powder completely dissolves. Beat into cream cheese mixture. Stir in chocolate chips.
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Step 9: Pour batter over crust.
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Step 10: Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
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Step 11: Cool on rack for 30 minutes; chill, uncovered for 6 hours.
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Step 12: Cut around cake to loosen.
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Step 13: Release pan sides. Cool to almost room temperature., Refrigerate overnight before serving.
Tips & Variations
- 9-inch springform pan
We hope you enjoy this recipe!
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