Cappuccino Cheese Cake
Source of Recipe
Unknown
List of Ingredients
Crust
8 whole graham crackers, crushed
5 tablespoons melted unsalted butter
1/4 cup sugar
Filling
1 1⁄4cups sugar
1⁄2 cup whipping cream
4 teaspoons instant espresso powder or 4 teaspoons instant coffee powder
1 1⁄2 teaspoons vanilla extract
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
2 tablespoons all-purpose flour
1 cup semi-sweet chocolate chips
chocolate, shaved into curls (optional)
Recipe
DIRECTIONS
Preheat oven to 350F.
Mix crackers, 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.
Bake crust 10 minutes.
Cool.
Maintain oven temperature.
Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
Using electric mixer, beat cream cheese in large bowl until smooth.
Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
Beat in flour.
Stir espresso mixture until power dissolves, beat into cream cheese mixture.
Stir in chocolate chips.
Pour batter over crust.
Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
Cool on rack for 30 minutes; chill, uncovered for 6 hours.
Cut around cake to loosen.
Release pan sides.
Top with chocolate curls, if desired.
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