Midnight Mocha Cheesecake
Rich, silky and totally decadent, this Midnight Mocha Cheesecake is a chocolate lover’s ultimate dessert. The hint of infused coffee puts it over the top.From Good Housekeeping Magazine
Ingredients
- 2 cup(s) (from about 8 ounces cookies) gluten-free crispy chocolate cookie crumbs
- 4 tablespoon(s) butter, melted
- 2 tablespoon(s) sugar
- 1 cup(s) sugar
- ⅛ teaspoon(s) (plus a pinch) salt
- 8 ounce(s) (60 to 70 percent cacao) bittersweet chocolate, chopped and divided
- ¼ cup(s) cold strong coffee
- 1 tablespoon(s) instant espresso powder
- 1 teaspoon(s) vanilla extract
- 3 package(s) (8 ounces each) cream cheese, softened
- ¼ cup(s) unsweetened cocoa
- 4 large eggs
Instructions
- Preheat oven to 325 degrees F. Spray 9-inch springform pan with nonstick cooking spray. In medium bowl, combine crumbs, butter, 2 tablespoons sugar, and ⅛ teaspoon salt; transfer to prepared pan. Press into even layer that comes up side of pan slightly. Place on rimmed baking sheet. Bake 10 minutes. Cool completely.
- Meanwhile, in small microwave-safe bowl, microwave 6 ounces chocolate on high in 30-second intervals or until mostly melted, stirring in between; let cool.
- In small bowl, stir together coffee, espresso powder, and vanilla. With mixer on medium-high speed, beat cream cheese until smooth. Reduce speed to low. Beat in cocoa and remaining 1 cup sugar, scraping down side of bowl occasionally.
- Beat in coffee mixture. Increase speed to medium. Add eggs one at a time, beating well between additions, scraping down side of bowl occasionally. Beat in melted chocolate just until well mixed.
- Pour batter into cooled crust. Bake 50 minutes on rimmed baking sheet.
- Turn oven off and prop door open with wooden spoon. Let cheesecake stand in oven 1 hour. With small icing spatula or knife, loosen side of cheesecake from pan. Refrigerate, uncovered, 2 hours or up to 2 days.
- When ready to serve, loosen cheesecake once more from side of pan; remove springform ring. In small microwave-safe bowl, microwave remaining 2 ounces chocolate on high 30 second or until just melted, stirring. Drizzle over cheesecake.
