Mocha Swirl Cheesecake
By JessSweatt1
0 Picture
Ingredients
- 1/3 C heavy cream
- 3 Tblsp instant espresso powder, divided
- Oreo cookies, deiced and finely ground (1 and 1/2 cups)
- 3 Tblsp and 1 and 1/4 C sugar, divided
- 1/2 tsp ground cinnamon, divided
- 3 Tblsp butter or margarine, melted
- 3 Tblsp all-purpose flour
- 4 pkgs cream cheese 8 oz each, at room temperature
- 6 eggs
- 1/2 C sour cream
- 3 oz. chocolate, melted
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Position oven rack in lower third of oven; preheat to 350 degrees. Coat 9" spring form pan with cooking spray. Wrap outside of pan including bottom with double layer of foil.
Step 2
In a microwave safe bowl heat cream on high until hot, 30-45 seconds. Stir in 1 Tbs. espresso powder until dissolved; cool.
Step 3
Combine cookie crumbs with 3 Tbs. sugar, 1/4 tsp. cinnamon and butter. Press into bottom and 1" up sides of pan; refrigerate.
Step 4
Combine remaining sugar with flour, reserve. With mixer at high speed beat cream cheese until smooth, 5 minutes.
Step 5
Reduce speed to low; gradually beat in sugar-flour mixture until smooth. Beat in eggs, sour cream and reserved espresso mixture until just combined.
Step 6
Reserve 1 cup batter, pour remaining batter into pan. Return reserved batter to bowl; stir in chocolate and remaining espresso powder and cinnamon until combined. Drop chocolate batter by spoonfuls onto batter in pan.
Step 7
Pull knife through batters to swirl. Place pan in roasting pan with hot water halfway up the side of spring form pan.
Step 8
Bake 1 hour or until center is just set. Turn oven off let cheesecake remain in oven 1 hour. Remove from water; remove foil. Run spatula around edge of cake to loosen.
Step 9
Cool in pan on rack 1 hour; cool on refrigerator overnight. Garnish with whipped cream and espresso beans if desired.
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