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    Cappuccino Cheesecake with Fudge Sauce


    Source of Recipe


    Elaine

    List of Ingredients




    1 1/2 cups chocolate wafer crumbs (about 50 cookies)
    3 tablespoons butter or stick margarine, melted
    2 tablespoons granulated sugar
    1 cup granulated sugar
    3 tablespoons all-purpose flour
    4 (8-ounce) packages cream cheese
    2 large eggs
    2 large egg whites
    2 tablespoons instant espresso or 1/4 cup instant coffee granules
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1 1/2 cups hot fudge topping, divided use

    Recipe



    Preheat oven to 325*F (160*C).
    Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of 9-inch greased springform pan. Bake at 325*F (160*C) for 10 minutes; cool on wire rack.

    Preheat oven to 450*F (230*C).
    Place 1 cup sugar, flour, and cheese in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, one at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well.
    Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together, using a knife.

    Bake at 450*F (230*C) for 10 minutes. Reduce oven temperature to 250*F (120*C) do not remove cheesecake from oven; bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.

    Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.
    Yield: 16 servings.


 

 

 


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