Ingredients
Crust:
- 1 (9-ounce) box chocolate wafer cookies
- 1 stick (8 tablespoons, 1/2 cup) unsalted butter, melted
Ganache:
- 1 1/2 cups whipping cream
- 1 1/4 pounds bittersweet or semisweet chocolate, chopped
- 1/4 cup Kahlua, or other coffee-flavored liqueur
Filling:
- 4 (8-ounce) packages cream cheese, at room temperature
- 1 1/3 cups sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons instant espresso powder
- 1 tablespoons vanilla extract
- 2 teaspoons light molasses
- 4 large eggs
Directions
For the crust:
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Preheat oven to 350 degrees F. Spray a 9-inch springform pan with non-stick spray.
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In a food processor grind the chocolate wafer cookies until they are fine crumbs. With the motor running, add melted butter and pulse until combined and mixture resembles wet sand. Press mixture evenly into the bottom and up the sides of prepared pan using the bottom of a measuring cup or glass. Bake for 7 minutes.
For the ganache:
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Bring whipping cream to a simmer in a large saucepan. Remove from heat and add chopped chocolate and Kahlua. Whisk until chocolate melts and ganache is thick and smooth. Pour 2 cups of ganache over bottom of prepared crust. Freeze crust until ganache is firm, about 30 minutes. Reserve remaining ganache in an airtight container in the fridge.
For the filling:
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Using an electric mixer, beat cream cheese and sugar until well combined. Beat in flour, espresso powder, vanilla, and molasses. Beat in eggs, one at a time, until combined.
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Pour filling over cold ganache in crust. Place cheesecake on a rimmed baking sheet. Bake at 350 degrees F until top is brown, puffed, and cracked at edges, and center 2 inches move only slightly when pan is shaken gently, about 1 hour. Transfer cheesecake to cooling rack until completely cooled, about 3 hours. Chill in fridge overnight.
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When ready to serve, carefully release cheesecake from springform pan onto a platter or cake stand. Remove remaining ganache from fridge and beat with an electric mixer until lightened in color and pliable, about 3 minutes. Spoon whipped ganache into a pastry bag fitted with a large star tip. Pipe ganache in star dollops around the edge of the cheesecake.
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Cheesecake will keep in fridge for up to 4 days.
Recipe Notes
Adapted from Bon Appetit Cookbook
I've never had a fire in the oven (knock on wood) but I'm glad everything was okay. Plus, this cheesecake makes up for everything. It looks amazing! 🙂
Yummy Tessa! And excitement to boot! Glad you are alright!
Wow this cheesecake is no joke. I am ready to dig in to a nice big slice with a cup of coffee. I love the stunning photo and the recipe. I cant wait to try this out. Thanks for sharing this post!
Sorry to hear about your oven! This cheesecake made life feel a lot better though i bet 🙂 its beauutifullll!
What a delicious combination of two of my favorite things – Capucchino's and Fudge .. mmmmmm!
Amy http://www.seentvcanada.com/bake-pop-cake-pops-pa…
Wow… That oven story is just crazy! I suddenly have this impulse to go scrub every ounce of grease off of my oven! However, I might just consider baking this cheesecake instead. It looks absolutely incredible!
Whoa! That would have been scary as heck! I might never use the oven again . . .
Sorry about your oven! But this cheesecake sound fantastic.
This looks so delicious that I can almost take it by looking at the photos. This would be a great desert for Thanksgiving this week.
This was divine! Seriously, so happy with the result! Thank you for sharing!
Hi Tessa!! I need your help please! I live in Peru, so here we don’t use pounds. 🙁 I usually use the converter, but I don’t know what do you mean with the 11/4 pounds of semisweet chocolate chips in the ganache. I love every recipe you share! You have a big fan here in Peru :))).
Thanks a lot!
I made it and is so delicious thank you!
Where can I get mild molasses. Can original be the same thing ? Help!!