A pudding treat this amazing has never been encountered! It is both classy and delicious. The recipe will be sought after by all. This isn’t your typical pudding treat, folks! Your efforts will be well worth it.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 4 hrs |
| Servings: | 12 |
| Yield: | 1 – 9 or 10 inch cake |
Ingredients
- 1 cup chocolate cookie crumbs
- ¼ cup butter, softened
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 8 (1 ounce) squares semisweet chocolate
- 2 tablespoons whipping cream
- 1 cup sour cream
- ¼ teaspoon salt
- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- ¼ cup coffee flavored liqueur
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 2 tablespoons coffee-flavored liqueur
- 1 (1 ounce) square semisweet chocolate
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Nutrition Facts
| Calories | 619 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 27 g |
| Sodium | 333 mg |
| Sugars | 37 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Yes – Splenda 50/50 Sugar…I have made this recipe several times – first time in 2005, I believe – also, used Oreo brand crushed cookies for bottom-only crust – sometimes add strawberry halves around top edge…
Very good! I baked according to directions and it came out perfect with no cracks.
My new favorite cheesecake.
very good. Though it didnt have nearly enogh coffee flavour for my liking, it pretty much tasted like a chocolate cheesecake. Next time I’ll add more coffee product and see what happens. Also I would recommend home making whipped cream with Kahlua instead of vanilla. Turned out awesome.
This was really easy to make. I followed the directions exactly but I wish I would’ve baked it longer. Everyone raved about it. I topped it with a ganache.
The recipe as-is is a 3-star recipe. You need to increase the crust by a minimum of 50%. If you want it to go up the side of the pan, double it. I used dark chocolate thin Oreos and omitted the sugar and melted the butter. The ganache as written is a nightmare. I warmed 1/2 cup cream and poured it over my chocolate to melt. Instead of instant coffee and coffee liquor, I used 1/2 cup of double strength pour over coffee. Also, cook cheesecakes in a water bath!! Wrap your springform pan in 3-4 layers of foil, and place in a roasting pan. Pour hot water 1/2 way up the roasting pan. Bake time was way off. I cooked for 90 minutes. With those adjustments, 5-star recipe.
Will make again
Please write two separate entries for the heavy whipping cream, one for the cheese cake portion and the other for the whipped cream topping. I put a whole cup in the cheesecake and now I’m just hoping I can somehow salvage it.
Made it for my family and they loved it so much and asked me to make it again for our guests
Follow everything in the recipe except for the crust. I didn’t have chocolate cookie, so I used Graham crackers with cocoa powder. It was delicious, I made it for my husband birthday. Everyone enjoyed it.
Made this recipe from this cook but I got it from the magazine quite some time ago, had a different pic. Fantastic
Very rich. serve very small pieces. do not overbake.
This is soooo good. I followed the recipe exactly for the cake, but I did alter the crust. I used dark chocolate Oreos and butter to make the crust omitting the sugar and cinnamon. I will definitely make this again!
The flavors of this cheesecake were spot on. So rich and velvety smooth. Cheesecakes are stressful, so I did my research before making this one, and ended up with no cracks. It’s important to have all your ingredients at room temperature, so I left them all out of the fridge for an hour before baking. I used Oreos for the crust and omitted the sugar. I also doubled the amount of cookie crumbs and I still would have preferred more crust. I made sure to beat the cream cheese very well so that it was soft and smooth, and then mixed in the sugar about 2 tbsp at a time. I added the chocolate mixture (which I microwaved to avoid seizing) before adding the eggs, because the eggs should not be overmixed. I left the instant coffee and liqueur as written, but if you really like coffee flavor, I would recommend either using stronger coffee (such as espresso) or increasing the amount used. I triple wrapped my springform pan in aluminum foil and placed it directly in a waterbath (jelly roll pan with 1/2 inch of hot water). 45 minutes was not enough time to get that perfect jiggly center and set sides that you look for in a cheesecake. Mine needed 50-55 mins. After baking, I turned off the oven and let it sit with the oven cracked for another hour before chilling overnight. Overall it was a success. I made it for my mom’s birthday and she loved it. I would make it again with some minor adjustments.
Absolutely delicious! Next time, I need to remember to line the bottom of the springform pan with parchment paper though & wrap the bottom of the pan in foil before baking to prevent butter leakage. Otherwise it was incredible! Devoured by all at our Christmas dinner.
I made this as a gift for my hairdresser and at multiple points along the way I debated keeping it for myself because it smelled so good! It did bake up with a crack (I think the magazine recipe calls for slightly different cooking time, or I need to get an oven thermometer!). At any rate, I realized keeping an entire cheesecake for myself was not a great idea so I hid the crack with some chocolate shavings. After I gave it to her she told me it was so good, her and her sisters were debating whether or not I bought it or made it! The ultimate compliment. So now I’ll be making it for my New Years Eve party to share with my girlfriends so I can finally taste it for myself!
Decadent recipe that I make exactly as written. Comes out great every time.
The best dessert recipe that I have made from All Recipes. Made mini cheesecakes with foil liners. Baked with water bath pan on lower shelf at 325 for 20 minutes. I topped with a small melted sweet chocolate drop thinned with a small amount of corn syrup.
I made this using gluten-free cookies for the crumb crust and prebaked the crust for 10 mins but otherwise followed the instructions exactly and it was amazing! Co-workers asked for the recipe and were super impressed.
Absolutely wonderful, rave reviews from friends and picky husband. I used 2/3 cup of a double shot of fresh espresso made from Lavazza espresso beans, and 1/3 cup of disaronno liquer instead of the coffee/coffee liquer. I ran out of chocolate crumbs so I topped up what I had with 1/4 cup honey graham crumbs. I omitted the sugar from the crust, omitted the salt. For the topping I used whipped cream, sugar, but whipped in the leftover melted chocolate from making my decorative leaves. It got cut up and eaten before I could take a picture :p.
Made this as JUST a chocolate cheesecake (for the toddlers sake…and ultimately mine ??) and it was perfect!! Just left out all of the coffee ingredients, and added an additional 1/2 cup of semi-sweet chocolate. The KEY to the chocolate is to melt it FIRST on the double boiler (one pot over a second filled with boiling water) and THEN add the cream. I added semi-sweet chocolate chips to the top at the very end of the cooling to allow them to to slightly melt but retain their shape. Turned out perfectly.