Temperature: 350 ° F
Ingredients
- 2 Cups Chocolate wafers, crushed
- 5 tbs Butter, melted
- 3 (8 oz) packages Cream cheese, softened
- 1 cup Sugar
- 5 large Eggs, room temperature
- 1/2 cup toffee bits
- 8 squares (8 oz) Semisweet chocolate
- 1 1/2 tsps Instant coffee granules
- 1/2 cup Sour cream
- 1/4 cup Pecans, coarsely chopped
Instructions
Winner of the July 2004 Kaiser Bakeware Recipe Contest
Preheat oven to 350 degrees.
Combine wafers and butter in small bowl.
Press into 9 inch springform pan to form crust. Set aside.
In large mixing bowl, beat together cream cheese, sugar and eggs with mixer on medium speed until smooth.
Fold in 1/4 cup of the toffee bits.
Spread half of the mixture onto the crust.
In small microwaveable bowl, melt 2 squares of chocolate.
Add 1/2 teaspoon coffee and remaining cream cheese mixture.
Stir to blend.
Spoon onto batter in crust and swirl with knife to make swirls.
Bake for 50 minutes until tests done.
Transfer to wire rack and cool completely.
Cover and refrigerate at least 2 hours or overnight.
Make frosting by melting remaining chocolate squares in small bowl.
Add remaining teaspoon coffee and sour cream.
Mix until well blended.
Spread evenly on top and sides of cheesecake.
Srinkle nuts and remaining toffee on top.
Chill about 30 minutes to set frosting.
Makes one delicious 9" cheesecake.
Submitted By: B. Keefer - Byers, CO
|
|
printable version
