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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Friends and family will be impressed with this creation! The marscapone makes it so smooth and creamy and it can be made ahead! Ingredients:
crust |
2 c chocolate cookie crumbs |
6 t unsalted butter, melted |
filling |
3 ( 8oz ) pkg cream cheese, softened |
8 oz. marscapone cheese |
1 1/4 c sugar |
2 t flour |
4 eggs, room temp |
2 t vanilla |
1 t instant coffee |
3 t heavy cream, divided |
2 t ground cinnamon (+ extra) |
Directions:
1. Oven 325
2. Wrap bottom and sides of 9 “ springofrm pan with heavy duty foil
3. In medium bowl, stir together crumbs and butter until crumbs are evenly moistened/. Press evenly on bottom and up 1” on sides of pan
4. Bake 8 mins or until set.
5. Cool on wire rack
6. In large bowl beat cream cheese, marscapone and sugar at low for 2 mins or until smooth
7. Beat in flour, beat in 2 eggs, repeat with remaining 2 eggs
8. Scrape down bowl, beat in vanilla
9. Reserve 2 C batter in another medium bowl
10. In small bowl dissolve coffee in 2 T of cream, stir into reserved butter
11. Stir remaining 1 T cream and 2 t cinnamon into batter in large bowl until completely blended, pour into crust
12. Place pan in water bath to prevent cracking; bake 40 min
13. Slide oven rack out several inches; pour reserved coffee batter evenly over cheesecake; bake 20 minutes or until edges or slightly puffed and top is dry
14. Center should move slightly, but not ripple
15. Remove from bath, remove foil; cool on rack about 2 hours
16. Sprinkle with cinnamon and refrigerate 6 hours before serving
17. Can be made up to 3 days ahead store covered/refrigerated
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