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Cappuccino Fudge Cheesecake Recipe

Cappuccino Fudge Cheesecake Recipes
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Indulge in the delightful fusion of cappuccino and fudge with this creamy Cappuccino Fudge Cheesecake. This dessert features a rich filling made with cream cheese and instant espresso, layered over a chocolate wafer crust and topped with a luscious ganache. Perfect for impressing guests or satisfying your sweet tooth!

Ingredients

Scale

For the Crust:

  • 1 (9-ounce) box chocolate wafer cookies
  • 1 stick (8 tablespoons, 1/2 cup) unsalted butter, melted

For the Ganache:

  • 1 1/2 cups whipping cream
  • 1 1/4 pounds bittersweet or semisweet chocolate, chopped
  • 1/4 cup Kahlúa or other coffee-flavored liqueur

For the Filling:

  • 4 (8-ounce) packages cream cheese, at room temperature
  • 1 1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons instant espresso powder
  • 1 tablespoon vanilla extract
  • 2 teaspoons light molasses
  • 4 large eggs

Optional Garnishes:

  • Chocolate-covered espresso beans
  • Whipped cream

Instructions

1. Prepare the Crust:

  • Preheat the oven to 350°F (175°C).
  • Spray a 9-inch springform pan with non-stick spray.
  • In a food processor, grind the chocolate wafer cookies into fine crumbs.
  • With the motor running, add melted butter and pulse until combined; mixture should resemble wet sand.
  • Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake for 7 minutes.

2. Make the Ganache:

  • In a large saucepan, bring whipping cream to a simmer.
  • Remove from heat and add chopped chocolate and Kahlúa. Whisk until smooth and thick.
  • Pour about 2 cups of ganache over the bottom of the crust. Freeze until firm, about 30 minutes. Reserve remaining ganache in an airtight container in the fridge.

3. Prepare the Filling:

  • Using an electric mixer, beat cream cheese and sugar until smooth.
  • Beat in flour, espresso powder, vanilla extract, and light molasses until well combined.
  • Add eggs one at a time, mixing until fully incorporated.

4. Assemble and Bake:

  • Pour filling over chilled ganache in crust.
  • Place cheesecake on a rimmed baking sheet and bake for about 1 hour, or until top is puffed and cracked at edges. The center should jiggle slightly when shaken.
  • Transfer to a cooling rack until completely cooled (about 3 hours). Chill in fridge overnight.

5. Finish with Ganache:

  • When ready to serve, beat reserved ganache with an electric mixer until lightened in color (about 3 minutes).
  • Spoon whipped ganache into a pastry bag fitted with a large star tip. Pipe dollops around the edge of the cheesecake.

Notes

Serving Suggestions:

  • Serve chilled with additional drizzles of ganache on each slice.
  • Garnish with chocolate-covered espresso beans for added flair.

Tips & Tricks:

  • Ensure cream cheese is at room temperature for smooth mixing.
  • Avoid overmixing after adding eggs to prevent cracks in your cheesecake.

Storage & Reheating Instructions:

  • Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
  • To serve leftovers, enjoy them cold or let them sit at room temperature for about 30 minutes before serving.

This Cappuccino Fudge Cheesecake is sure to be a showstopper at any gathering! Enjoy every creamy bite!

Find it online: https://cakeshungry.com/cappuccino-fudge-cheesecake/