Ingredients Jump to Instructions ↓

  1. 1 3/4 c. graham cracker crumbs,choc.or reg.type

  2. 6 T. unsalted butter,melted

  3. 1 teas. ground cinnamon -- Filling:

  4. 4 pkg.(8 oz. each) cream cheese,softened

  5. 1 1/3 c. granulated sugar

  6. 2 T. flour

  7. 4 eggs,room temperature,lightly beaten

  8. 1 teas. vanill extract

  9. 2 T. instant espresso coffee powder

  10. 2 T. heavy whipping

Instructions Jump to Ingredients ↑

  1. Heat oven to 325^. Combine all crust ingredients in a medium bowl until crumbs are moisteded;press into bottom and up sides of a 9-inch pie pan or springform pan (outside of springform pan covered with heavy duty foil.)Pie pan no foil.Bake 8 minutes or until set. Cool on wire rack. Beat cream cheese and sugar in large bowl on low speed until smooth. Beat in flour. Add eggs two at a time,beating just until combined. Pour 2 1/2 c. of the batter into a medium bowl; stir in vanilla.Refrigerate. Dissolve coffee powder in cream ;sitr into remaining batter. Reserve 3 T. of the coffee batter; refrigerat. Pour remaining coffee batter into crust. Place pan in large shallow roasting or broiler pan. Add enough hot tap water to come halfway up sides of springform pan or pie tin. Bake 40 minutes. Carefully slide oven rack out several inches;pour vanilla batter around edge of cheesecake(batter will flow evenly to cover top of cake). Drizzle with reserved 3 T. coffee batter. Carefully pull tip of small knife through batter to create swirls. Bake 20 to 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature,about 2 hours. Refrigerate uncovered overnight.(Cheesecake can be made 3 days ahead) Store in refrigerator.


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