This coffee cheesecake goes great with a cup of cappacino!
If you love coffee this is the dessert for you. With a chocolate hazelnut crust and a wonderful coffee flavor, this cheesecake will be a hit at the next get together. Even better, this cheesecake freezes like a dream, so you can make it in advance, cut it into slices, and enjoy whenever you have the urge!
Instructions
1. Preheat the oven to 375. Grease the bottom and sides of a springform pan.
2. In small bowl combine cookie and graham cracker crumbs, nuts and 3 tablespoons of sugar. Stir melted butter into the mix. Press it into the bottom and up the sides of the pan.
3. Combine cream cheese, bakers (or ricotta) cheese, 1 cup sugar, flour and vanilla in large bowl. Beat on medium until fluffy. Stir in eggs and coffee until combined. Pour it into a prepared crust. Put the pan onto a cookie sheet before placing it in the oven to capture any leakage.
4. Bake for 45 to 50 minutes or until the center looks set when shaken. Cool on wire rack for 15 minutes before loosening crust from sides of pan. Cool for an additional 30 minutes before removing pan sides. Cool for an additional 30 minutes, then cover and refrigerate at least 4 hours before serving.
Tags: additional minutes, bottom sides, Cool additional, Cool additional minutes, minutes before, sides Cool
