Americans love their chocolate and coffee, so it makes perfect sense to combine two of their favorite taste delights into this devilishly delicious treat, Coffee Bean Chocolate Cheesecake Supreme … a perfect dessert idea for the fast approaching Thanksgiving Holiday feast!
Coffee Bean Chocolate Cheesecake Recipe-
For the Crust-
- 3/4 cups chocolate-toffee bits
- 1/2 cup ground pecans
- 1 tbsp. granulated sugar
- 1/8 cup butter, melted
- 1/4 cup finely chopped milk chocolate covered espresso coffee beans
For the Cheesecake-
- 16 oz. Philadelphia Kraft Cream Cheese, at room temperature
- 1/2 cup firmly packed dark brown sugar
- 1 tbsp. all-purpose flour
- 1-1/2 teaspoons pure vanilla extract
- 1/4 cup sour cream
- 1 large egg
For the Chocolate Topping-
- 8 ounces dark chocolate
For the Garnish-
- 2/3 cup chocolate covered coffee beans chopped into pieces
NOTE: This recipe Makes a 6″ diameter Chocolate Coffee Bean Cheesecake. Double the recipe ingredients if you want to make a 9″ Coffee Bean Chocolate Cheesecake.
For the Crust-
- Preheat oven to 350 degrees F.
- Put the chocolate crumbs into a mixing bowl.
- Use a food processor or bullet to finely chop the pecans; stir the ground nuts and granulated sugar into the chocolate crumbs using a mixing spoon.
- Melt the butter in a small pan on low heat on the stove top. Add the melted butter to the crumb mixture and stir together.
- Chop the chocolate covered coffee beans by hand so they maintain some of their texture and stir them into the crust makings.
- Spoon this mixed crumb mixture into a 6 inch springform pan and, using your fingertips, press down evenly across the bottom to form the crust.
- Bake the crust for 10 minutes. Remove from the oven and set aside, allowing it to cool.
For the Cheesecake-
- In a medium sized bowl, using an electric mixer, beat together the cream cheese, brown sugar, flour and vanilla. Mix until nice and creamy and well combined. Add the sour cream and beat in. Add the egg and mix in on low speed until well blended.
- Pour the batter over the cooled crust.
- Put the cheesecake into the oven and bake for 40 to 50 minutes or until the center has set. Ai toothpick inserted in the center should come out moist still, but not coated with wet mix.
- Remove from the oven, place onto a cooling rack. Let cool until it is room temperature, then put into the refrigerator and let cool for at least 4 hours before putting on the topping and serving.
For the Chocolate Sauce-
- Once the cheesecake has cooled, you will prepare the chocolate topping.
- If you are using a large chunk of chocolate, cut it into small pieces then put the pieces into the double boiler or your chocolate melter. Melt on low to medium heat. Never melt chocolate on high heat as it can destroy the texture of the chocolate. Use a rubber spatula to stir gently while it is melting. Let the chocolate cool down some before your drizzle it onto the cooled cheesecake. It still needs to be soft but not hot.
- Sprinkle the chopped chocolate coffee beans on top.
- Slice portions of your cheesecake with a razor sharp knife, dipped in warm water. Clean and re-wet the knife for each slice.
- In true American tradition, serve your Coffee Bean Chocolate Cheesecake with freshly brewed, dark roast, strong coffee.
Note: This recipe is just one of many, taken from our Classic All-American Desserts pages.