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    You are in: Home / Recipes / Espresso Cheesecake Recipe
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    Espresso Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    lazyme's Note:

    From The Best Northwest Places Cookbook (Volume 1). Turtleback Farm Inn, Orcas Island, Washington. A slice of indulgence is often good for the soul. Packed with everything we usually try to avoid -- cream cheese, Kahlua, espresso, butter, and more -- this luscious dessert is one that's tough to turn down.

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    1. 1
      PREHEAT THE OVEN to 350°F Lightly grease an 8- or 9-inch springform pan.
    2. 2
      STIR TOGETHER the crushed cookies and melted butter. Press the crumb mixture evenly onto the bottom and sides of the springform pan. Set aside.
    3. 3
      BEAT THE CREAM CHEESE in the large bowl of an electric mixer until smooth and creamy. Add the eggs, followed by the brown sugar, sour cream, Kahlua, espresso, vanilla, and salt. When thoroughly blended and smooth, pour the filling into the prepared crust and bake until set (the center should not shudder when the pan is gently shaken), 60 to 70 minutes. Let cool thoroughly, then chill overnight before serving. Remove the rim of the springform pan and cut the cheesecake into wedges to serve.

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    Nutritional Facts for Espresso Cheesecake

    Serving Size: 1 (146 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 588.2
    Calories from Fat 395
    Total Fat 43.9 g
    Saturated Fat 23.7 g
    Cholesterol 173.9 mg
    Sodium 657.2 mg
    Total Carbohydrate 39.6 g
    Dietary Fiber 0.6 g
    Sugars 31.9 g
    Protein 8.8 g

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