cappuccino-fudge-cheesecake

Cappuccino Fudge Cheesecake recipe from Bon Appetit

Ingredients

Crust

  • 1 9-ounce box chocolate wafer cookies
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 1/2 cup (packed) dark brown sugar
  • 1/8 teaspoon ground nutmeg
  • 7 tablespoons hot melted unsalted butter

Ganache

  • 1 1/2 cups whipping cream
  • 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup Kahlúa or other coffee-flavored liqueur

Filling

  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/3 cups sugar
  • 2 tablespoons all purpose flour
  • 2 tablespoons dark rum
  • 2 tablespoons instant espresso powder or coffee crystals
  • 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
  • 1 tablespoon vanilla extract
  • 2 teaspoons mild-flavored (light) molasses
  • 4 large eggs

Topping

  • 1 1/2 cups sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  •  
  • Espresso coffee beans (optional)

 



For directions on how to make cappuccino fudge cheesecake, visit Bon Appetit!

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