Chocolate Espresso Swirl Cheesecake
  • Cooking Time: 45-55 minutes
  • Servings: 12-16
  • Preparation Time: 30 minutes
  • Crust
  • 1 & 1/2 cups chocolate sandwich cookie crumbs
  • 1/4 cup unsalted butter, melted
  • Filling
  • 4 packages (each 8 oz) cream cheese, softened
  • 1 & 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 4 eggs
  • 1 tbsp instant coffee powder
  • 1 tbsp hot water
  • 3 oz bittersweet chocolate, melted and cooled
  • Decoration (optional)
  • 1/2 cup whipping (35%) cream
  • 2 tbsp granulated sugar
  • 12 mocha candy coffee beans
  1. Before starting bring all cold ingredients to room temp.
  2. Melt chocolate between the crust and filling phase
  3. Cool melted chocolate to room temp before adding cheesecake batter.
  4. Grease bottom and sides of 9 inch springform pan
  5. Preheat oven to 350 F
  6. Crust:
  7. In a medium bowl, combine cookie crumbs and butter
  8. Press into bottom of cheesecake pan and freeze
  9. Filling:
  10. In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes.
  11. Add sour cream.
  12. Add eggs, one at a time, beating after each addition
  13. In a small bowl, dissolve coffee powder in hot water
  14. While the mixer is running, pour coffee in a steady stream into the batter
  15. Add vanilla
  16. Stir 1 cup batter into melted chocolate and set aside
  17. Pour remaining batter over frozen crust
  18. Using a spoon, drop six large puddles of melted chocolate mixture on top of batter.
  19. Using a small knife, drag through the puddles in spiral motions to create a marbling effect.
  20. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it.
  21. Cool on a rack for 2 hours
  22. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving
  23. Decoration:
  24. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form.
  25. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form
  26. Ice top of cake with whipped cream or pipe rosettes around top of cake, if desired
  27. Top with mocha coffee beans
Once I discovered how easy it was to make cheesecake, store bought has become a thing of the past. They are not only cheaper to make, but so much tastier. I found this recipe in a book called, '125 Best Cheesecakes' and whenever I go to a gathering, this cheesecake is expected to travel with me. Submitted by: "Teresa Moravics"