Ingredients for Cappuccino Fudge Cheesecake
- Chocolate Wafer Cookies
- Bittersweet Chocolate
- Dark Brown Sugar
- Ground Nutmeg
- Unsalted Butter
- 2 cups heavy cream
- Kahlua
- 3 (8 ounce) packages cream cheese
- ¼ cup granulated sugar
- All Purpose Flour
- Dark Rum
- Instant Espresso Powder
- Espresso Beans
- Vanilla Extract
- Light Molasses
- 4 large eggs
- 1 cup sour cream
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How to Make Cappuccino Fudge Cheesecake
- **Crust:**
- Finely grind 1 ½ cups chocolate sandwich cookies, ½ cup semi-sweet chocolate chips, ¼ cup packed light brown sugar, and ¼ teaspoon ground nutmeg in a food processor until finely ground.
- Add 6 tablespoons (3 ounces) unsalted butter, melted, and pulse until crumbs begin to stick together, scraping down the bowl as needed.
- Transfer crumbs to a 10-inch springform pan. Using plastic wrap on your fingers, firmly press crumbs onto the bottom and up the sides of the pan, leaving ½ inch at the top.
- **Ganache:**
- In a saucepan, heat 2 cups heavy cream to a simmer.
- Remove from heat. Add 12 ounces semi-sweet chocolate, finely chopped, and 1 teaspoon Kahlúa.
- Whisk until chocolate is melted and the ganache is smooth.
- Pour 2 cups of the ganache into the crust. Freeze for 30 minutes until firm.
- Reserve the remaining ganache at room temperature for the lattice topping.
- **Filling:**
- Preheat oven to 350°F (175°C).
- Beat 3 (8 ounce) packages cream cheese and 1 ¾ cups granulated sugar in a large bowl until smooth.
- Beat in ¼ cup all-purpose flour.
- In a separate bowl, whisk together 2 tablespoons dark rum, 2 teaspoons instant espresso powder, 1 teaspoon finely ground coffee, 1 teaspoon vanilla extract, and 2 tablespoons molasses until the coffee dissolves.
- Add the wet ingredients to the cream cheese mixture and beat well.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Pour the filling over the cold ganache layer in the crust.
- Place the springform pan on a baking sheet for stability.
- Bake for 1 hour and 5 minutes, or until the top is golden brown and slightly puffed, and the center jiggles only slightly when gently shaken.
- **Topping:**
- While the cheesecake bakes, prepare the topping: in a medium bowl, whisk together 1 cup sour cream, ¼ cup granulated sugar, and 1 teaspoon vanilla extract.
- Pour the topping evenly over the hot cheesecake.
- Bake for 10 minutes, until the topping is set.
- **Cooling and Finishing:**
- Let the cheesecake cool in the oven with the door slightly ajar for 15 minutes.
- Transfer to a wire rack and cool completely, at least 3 hours, or preferably overnight in the refrigerator.
- Run a sharp knife around the edge of the pan to release the cheesecake.
- Remove the sides of the springform pan.
- Transfer the cheesecake to a serving platter.
- Transfer the reserved ganache to a pastry bag fitted with a small star tip.
- Pipe diagonal lines across the top of the cheesecake, creating a lattice pattern.
- Pipe rosettes of ganache around the edge.
- Garnish with coffee beans (optional).
- Chill for at least 6 hours, or until the ganache lattice is firm.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
183g
Fat
164g
Carbs
20g
