Mocha-Cappuccino Cheesecake

Recipe by MamaDonna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust:
  • Mix ingredients together and press firmly into a 9 or 10 inch springform pan.
  • Filling:
  • Combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
  • Combine coffee and vanilla in a small bowl, stirring to dissolve granules.
  • Add eggs and coffee mixture to cream cheese mixture, beating until blended.
  • Add cup of melted chocolate chips and heavy cream stirring until mixed.
  • Pour into crust.
  • Bake at 275º for 1 ½ hours in center of oven.
  • Turn oven off and leave cake in for another 45 minutes.
  • Take out of oven and cool completely.
  • Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours.
  • Topping:
  • In a small saucepan on low heat, combine ½ cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 ½ t. corn syrup, stirring until smooth.
  • Add extra milk as needed for spreading consistency.
  • Spoon and gently spread over chilled cheesecake.
  • Refrigerate shortly, but not until topping is set.
  • Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping.
  • To serve; run sharp knife over scored lines.
  • Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.
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