We celebrate birthday pixies at my work. My pixie mentioned that she loves coffee and cheesecake amongst other things. I decided to combine the two and make my very first mocha cheesecake. The only bad thing about this plan was that I would not be able to taste it to see whether it turned out. I figured that there would be plenty of other people willing to taste it if I decided to make it.
I used a water bath for the first time ever. I was a little nervous because you never know if water is going to leak into the pan. It did the job it was supposed to do which was to keep the top from cracking, and no water leaked in. Woohoo!
After the cheesecake came out of the oven I was a little nervous again because it smelled like it may have been burned. I had to bake it a little longer than usual because it wouldn’t set completely and I was positive that I had baked it a bit too long. You can’t easily tell the difference though between a whiff of burnt chocolate crust and a whiff of chocolate coffee crust. I just had to trust that the next morning someone would be willing to try it for me.
My tasters determined that it was a success! No soggy or burnt crust, and it was yummy! In fact, even today, 4 weeks later someone was telling me how yummy it was. Enjoy!
Source: Taste of Home
1 1/2 cups (or 6 ounces) chocolate cookies, crushed
1/4 cup butter, melted
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups (12 ounces) semisweet chocolate chips, melted and cooled
1 3/4 cups buttermilk
3 tablespoons canola oil
1 3/4 cups shredded peeled apples
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
3 tablespoons butter
chocolate covered coffee beans, optional
Place greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325° F for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Makes 16 servings