Recipe: Cappuccino Chocolate Cheesecake with Chocolate Crumb Crust (John Ash recipe)
Desserts - CheesecakesCAPPUCCINO CHOCOLATE CHEESECAKE
FOR THE CRUST:
1 1/4 cups chocolate wafers, crushed (approximately 20 wafers)
1/8 tsp. ground cinnamon
FOR THE FILLING:
1 (8 oz) pkg cream cheese (regular or light)
1 cup sugar
1 cup unsweetened cocoa powder, plus more for garnish
2 eggs (or 1/2 cup thawed frozen egg substitute)
2 1/2 cups sour cream, divided use (regular or nonfat)
2 Tbsp. coffee liquor
1 tsp. vanilla
Preheat oven to 325 degrees F.
TO PREPARE THE CRUST:
Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan; set aside.
TO FILL AND BAKE:
Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in eggs or egg substitute. Stir in 2 cups sour cream, coffee liquor and vanilla. Turn into prepared pan.
Bake for about 30 minutes, or until set.
Spread remaining 1/2 cup sour cream evenly over top. Return to oven for 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered.
TO SERVE:
Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired.
Makes 12-16 servings
From: Risa G. - 06-28-97
Source: John Ash, Cooking Right, TV Food Network
FOR THE CRUST:
1 1/4 cups chocolate wafers, crushed (approximately 20 wafers)
1/8 tsp. ground cinnamon
FOR THE FILLING:
1 (8 oz) pkg cream cheese (regular or light)
1 cup sugar
1 cup unsweetened cocoa powder, plus more for garnish
2 eggs (or 1/2 cup thawed frozen egg substitute)
2 1/2 cups sour cream, divided use (regular or nonfat)
2 Tbsp. coffee liquor
1 tsp. vanilla
Preheat oven to 325 degrees F.
TO PREPARE THE CRUST:
Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan; set aside.
TO FILL AND BAKE:
Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in eggs or egg substitute. Stir in 2 cups sour cream, coffee liquor and vanilla. Turn into prepared pan.
Bake for about 30 minutes, or until set.
Spread remaining 1/2 cup sour cream evenly over top. Return to oven for 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered.
TO SERVE:
Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired.
Makes 12-16 servings
From: Risa G. - 06-28-97
Source: John Ash, Cooking Right, TV Food Network
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