Have you decided which desserts to serve your family and friends this holiday season? This Cappuccino Cheesecake would make a stunning centerpiece for your dessert table!
When I was first married I would spend hours and hours baking and decorating cookies, then carefully packaging them into festive tins to bring to our holiday gatherings. Little did I know that in a few years I would be baking year round and attempting to make a living at it! 🙂 We usually spend Christmas Eve at my in law’s house, and after a particularly grueling baking schedule the week prior to the ‘grand event’, I really didn’t have it in me to bake another eight dozen cookies to fill those tins. So I baked a cheesecake instead. It was a huge hit! Thus began the new tradition of a Christmas cheesecake.
I hadn’t decided on a flavor profile for this year’s cake, but when I found some chocolate covered espresso beans at my local market the foodie wheels in my head started turning. I’m a big fan of coffee + chocolate desserts, I think the espresso really brings out the flavor of the chocolate. This cheesecake has an Oreo crust encasing a creamy espresso scented filling slathered with chocolate ganache, freshly whipped cream and chocolate covered espresso beans. Wouldn’t it make a stunning centerpiece for your holiday dessert table? Enjoy! 🙂
- 3 tsp instant coffee
- 1 TBSP whipping cream
- 2 cups chocolate graham cracker crumbs
- 6 TBSP butter, melted
- 2 - 8 oz. packages of Neufchatal cheese, softened
- 2 cups cottage cheese
- 1 1/2 cups sugar
- 2 TBSP all purpose flour
- 4 eggs
- 2 tsp vanilla
- 3/4 cup semi-sweet chocolate chips (I use the Ghirardelli brand), melted and cooled slightly
- 1/4 cup semi-sweet chocolate chips (I use the Ghirardelli brand)
- 1 TBSP whipping cream
- Whipped cream and chocolate covered espresso beans (optional)
- Preheat the oven to 325 degrees Fahrenheit.
- Grease a 9-inch springform pan with butter or non-stick cooking spray.
- In a small bowl combine the instant coffee granules and whipping cream. Set aside.
- Mix cookie crumbs with melted butter and press into the bottom and up the sides (about 1 inch) of the springform pan.
- Bake for 10 minutes.
- Using a food processor, process the cream cheese, cottage cheese and sugar until smooth, about 2 minutes.
- Add the flour and eggs, process until smooth. Scrape down the sides and bottom of the food processor bowl with a spatula, then process again for a few seconds.
- Add the vanilla and coffee mixture, process until smooth.
- Add the melted chocolate, process until smooth.
- Pour cheesecake filling into the prepared crust.
- Wrap pan in two layers of foil and place in a large baking pan (I use my turkey roaster).
- Add about an inch of HOT water to make a water bath. This will help keep your cheesecake from cracking.
- Bake for about 90 minutes, or until the surface is no longer shiny.
- Remove from the water bath and cool at room temperature for one hour.
- Run a butter knife around the edge of the pan, then refrigerate overnight.
- Just before you are ready to serve the cheesecake, remove it from the refrigerator and remove the sides of the pan. Transfer to a serving platter.
- In a microwave safe bowl, melt the chocolate chips and whipping cream for one minute. Whisk to combine, then drizzle over the cheesecake.
- Garnish with a few dollops of whipped cream (I piped mine with a star tip) and some chocolate covered espresso beans. (optional)