Ingredients Jump to Instructions ↓

  1. 1 1/2 cups chocolate wafer crumbs (about 50 cookies)

  2. 3 tablespoons butter or stick margarine, melted

  3. 2 tablespoons granulated sugar

  4. 1 cup granulated sugar

  5. 3 tablespoons all-purpose flour

  6. 4 (8-ounce) packages cream cheese

  7. 2 large eggs

  8. 2 large egg whites

  9. 2 tablespoons instant espresso or 1/4 cup instant coffee granules

  10. 1 teaspoon vanilla extract

  11. 1/2 teaspoon ground cinnamon

  12. 1 1/2 cups hot fudge topping - divided use

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F (160°C).

  2. Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of 9-inch greased springform pan. Bake at 325°F (160°C) for 10 minutes; cool on wire rack.

  3. Preheat oven to 450°F (230°C).

  4. Place 1 cup sugar, flour, and cheese in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, one at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well.

  5. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together, using a knife.

  6. Bake at 450°F (230°C) for 10 minutes. Reduce oven temperature to 250°F (120°C) do not remove cheesecake from oven ; bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.

  7. Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.


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