Coffee Chocolate Cheesecake

April 23, 2022

110 minutes

medium

serves 4

This Coffee Chocolate Cheesecake is a wholesome meal recipe. Bake Coffee Chocolate Cheesecake to eat it for breakfast, lunch-time or dinner. Enjoy eating it; Enjoy eating it; Coffee Chocolate Cheesecake is a trendy and popular food for any time meal. Jamaican Cooking’s Coffee Chocolate Cheesecake is made with good ingredients. This Coffee Chocolate Cheesecake is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

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	COFFEE COCOA GLAZED TOPPING:
	¼ cup butter (melted)
	½ teaspoon cinnamon powder
	¾ cup sugar (granulated)
	¼ teaspoon nutmeg (grounded)
	¼ cup whipping cream (not whipped cream)
	¼ cup cocoa powder (unsweetened)
	¼ teaspoon instant coffee
	½ teaspoon vanilla extract
	½ teaspoon salt
	FILLING:
	1 teaspoon vanilla extract
	12 ounces or 1 lb cream cheese (softened)
	1 cup sugar (granulated)
	3 whole eggs (beaten slightly)

CRUST:

	1 cup Graham cracker crumbs
	7 tablespoons butter (melted)
	¼ cup sugar (granulated)

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

1.

CRUST INSTRUCTION:

First, greased an 8 inches spring-form pan. Mix crumbled crackers with sugar and butter in a bowl large enough.

Next, spread the mixture into the greased spring-form pan. Use your fingers press crust shape to spring-form pan. Make sure to press crust against the sides and bottom of the pan. Put the spring-form pan with compressed crust in refrigerator for 15 to 20 minutes will get crust firm.

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2.

FILLING INSTRUCTION:

First, add eggs in a bowl, and then beat lightly with a hand mixer. Add sugar while you beat the eggs. Add the cream cheese, vanilla extract, and sugar; gently mix for 3 minutes. Beat the cheesecake filling properly! Be sure there are no big lumps. Next, pour the mixture into the crust. Put to bake, in a preheated oven 45 minutes at 350 degrees F.

After that, allow cooling before spreading coffee cocoa glazed topping. You can wait for serving to drizzled glaze on one slice, or use a plastic spatula to spread the glaze on top the whole cheesecake. Cover your coffee cocoa cheesecake with the spring form-pan’s lid, and put in refrigerator for 12 hours before serving. When ready to serve, add whipped cream, and place a cherry on top, if you wish.

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3.

COFFEE COCOA GLAZED TOPPING:

Melt butter under low heat. After that, add sugar into bowl. Sift over, the cocoa powder, sea salt, grated nutmeg, cinnamon powder. (Doing this avoids lumps.) Add the whipping cream, melted butter, and vanilla extract.

Now, use a hand mixer beat on medium speed 4 minutes, or until thicken. Refrigerate immediately after that maintain thickness. You will use this coffee cocoa glazed topping on the cheesecake. Allow to cool before glazing the cheesecake.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

*Slice serving eight people. Keep sealed in refrigerator for 3 days freshness.