This slow cooker beef stew is the result of a good deal of trial and error in which I tried to enhance existing recipes. Diego, my husband, was my constant critic, and in the end he decided that this was the best. There are a LOT of onions in it.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 cup crushed vanilla wafers
- 2 tablespoons butter, melted
- 1 tablespoon white sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon instant coffee powder
- 2 tablespoons coffee-flavored liqueur (such as Kahlua®)
- 4 (1 ounce) squares semisweet chocolate, grated
- 2 pounds cream cheese, room temperature
- 1 cup white sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 2 tablespoons white sugar
- 1 teaspoon coffee-flavored liqueur (such as Kahlua®)
- 1 teaspoon unsweetened cocoa powder
Instructions
- To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
- Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
- Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
- Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
- Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
- Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
- Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
- Bake in a preheated oven for 1 hour.
- Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
- For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
- Refrigerate at least 4 hours or overnight before serving.
Nutrition Facts
| Calories | 829 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 238 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 35 g |
| Sodium | 476 mg |
| Sugars | 39 g |
| Fat | 60 g |
| Unsaturated Fat | 0 g |
Reviews
I changed a lot in this recipe, but what I made was amazing! I split the cream cheese mixture into two and added coffee to one and the chocolate to the other to give the cheesecake a layered look. Instead of the sour cream topping, I used melted chocolate chips and for the crust I used oreo’s…very chocolaty and VERY delicious!
This was totally easy to make and absolutely delicious. Before serving, I grated a dark chocolate espresso bar over the top with a microplane grater to conceal any imperfections, and then I added stars of whipped cream along the outer edge and topped each star with a chocolate covered espresso bean. I can’t believe I forgot to take a picture. I will make this again for sure. Very creamy, not too dense, and best of all, the cake didn’t crack!
Made this the night before for a coworker’s birthday. It was really rich but totally delicious and the topping looked nice. I would definitely make this again.
This is awesome cheesecake!! The best cheesecake I’ve ever made-and I’ve made a few. It will defintely be made many more times. Tip for those lactose intolerant. I replaced the cream cheese w/Better Than Cream Cheese(soy product)and no one ever knew.(I’ve done this before and no one knows the difference. It sounds kind of gross, but it is very good, especially w/ chocolate!). There is also Sour Supreme Better Than Sour Cream you can use for the topping if you want. But like others, I left it off. Thank you for the recipe Elizabeth!!
My first ever cheesecake and it came out great. I skipped the topping. Next time I will drizzle some chocolate over the top and I would double the crust (might also be good with a graham cracker crust). I also turned the oven off after 40 min. and kept the door closed. Texture was perfect. This was a big hit with my boyfriend.
I made some revisions to this receipe. I used a regular graham cracker crust. However this cheesecake was a hit. I made a total of 3 different kinds of cheesecake for a family event and this is the only one that everybody wanted the receipe for. It is now a staple for me.
This is a fabulous recipe! The cheesecake turned out beautifully and I was so proud of myself, being my first attempt at making a cheesecake. Our guests were very impressed and some even stopped by the next day to see if there was any left over! The next time I make it I will try it without the topping. Thank you for a great recipe!
I loved the taste of this cheesecake. Not so chocolately that you can’t eat a piece, moist and creamy. I think I will make the crust half again as large as I like a thicker crust on cheesecake. It was a hit with friends! A keeper!