Cappuccino Fudge Cheesecake
Photo © Deb Perelman
- 1 9-ounce box chocolate wafer cookies or 9 ounces of homemade chocolate wafers
- 6 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
- 1 1/2 cups heavy or whipping cream
- 20 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur
- 3 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 1 1/2 tablespoons all purpose flour
- 1 1/2 tablespoons dark rum
- 1 1/2 tablespoons instant espresso powder or coffee crystals
- 1 1/2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons mild-flavored (light) molasses
- 3 large eggs
- 1 1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- Cooking & Baking
- All purpose flour (1 1/2 tablespoons)
- Brown sugar, packed dark (1/2 cup)
- Chocolate, bittersweet or semisweet (26 ounces)
- Espresso coffee beans, ground whole (1 1/2 tablespoons)
- Molasses, mild flavored light (1 1/2 teaspoons)
- Nutmeg, ground (1/8 teaspoon)
- Sugar (1 1/3 cup)
- Vanilla (4 teaspoons)
- Snacks
- Chocolate wafer cookies or (1 9-ounce box)
- Drinks
- Espresso powder or coffee crystals, instant (1 1/2 tablespoons)
- Dairy
- Butter, hot unsalted (7 tablespoons)
- Cream cheese (3 8-ounce packages)
- Heavy or whipping cream (1 1/2 cups)
- Sour cream (1 1/2 cups)
- Refrigerated
- Eggs, large (3)
- Beer, Wine & Liquor
- Kahlua or other coffee-flavored liqueur (1/4 cup)
- Rum, dark (1 1/2 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 28, 2009 (3 years ago).
373 people saved this recipe.
