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Espresso Cheesecake Recipe

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This recipe for Espresso Cheesecake is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ cup graham cracker crumbs
½ cup plus 2 tbsp butter, melted
2 tsp almond extract
4 (8 oz) packages cream cheese, softened
2/3 cup sugar
3 large eggs
8 (1 oz) squares semisweet chocolate, melted
1/3 cup milk
2 tsp instant espresso powder
Garnish: chocolate curls
Directions:
Directions:
Combine first 3 ingredients in a medium bowl; stir well. Press mixture into bottom and 2 inches up sides of a 9-inch spring-form pan. Set aside.

Beat cream cheese at high speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add melted chocolate, beat well. Combine milk and espresso powder, stirring until espresso dissolves. Add to cream cheese mixture; beat until smooth. Pour mixture into prepared crust.

Bake at 350° for 45 to 50 minutes or until center is almost set. Cool to room temperature in pan on a wire rack; cover and chill 8 hours. Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan. Garnish, if desired

 

 

 

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