Cappuccino Fudge Cheesecake

Cappuccino Fudge Cheesecake

• Prep Time: crust, ganache layer, filling: 30min (active) + 30min (inactive) | topping: 5min (active) + 3hrs to chill | ganache topping: 20min; 6hrs - overnight to chill thoroughly
• Cook Time: 1hr 45min
• Yield: 16-20 servings

Notes

Ingredients

Instructions

• 01

  To make the crust:  In the bowl of a food processor fitted with the steel blade, process the cookies, chocolate, brown sugar, and nutmeg into almost finely-ground crumbs.  With the machine running, slowly stream the melted butter through the feeder tube and process until the butter is well-incorporated and the crumbs clear the sides of the bowl in a mass form, about 45 seconds to 1 minute.  Transfer the crumbs to a 9-inch springform pan and mold them into the pan, starting with the sides of the pan and going up to about ½-inch from the top of the pan then press the crumbs evenly across the bottom of the pan.

• 02

  To make the ganache:  Bring the cream to a low simmer in a medium saucepan.  Remove from the heat and whisk in the chocolate and Kahlúa until the chocolate is completely melted and the ganache is satiny smooth.  Pour 2 cups of the ganache over the bottom of the crust and freeze the springform pan for 30 minutes.  Keep the remaining ganache in the pan, covered and at room temperature while you continue with the recipe.

• 03

  To make the filling:  Meanwhile, position a rack in the oven to the middle position and preheat the oven to 350° F.

  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together on medium speed until light and fluffy about 2 minutes, scraping the sides and bottom of the bowl after the first minute.  No lumps of cream cheese should remain.  Beat in the flour until incorporated.  With the mixer on low, stir in the rum, instant espresso powder, vanilla, and molasses.  Beat in the eggs one at a time on medium speed, allowing each egg to beat for 1 minute before adding the next.  Scrape down the bowl after each addition.

  Pour the filling over the cold ganache – don’t worry if the filling overtakes the top of the crust.

   

• 04

  Bake for 1 hr to 1 hr 30 min.  The original recipe says that the cheesecake should bake for 1 hour and 5 minutes but mine was not even close to being finished in that amount of time – I think this was due to the pan still being so cold from freezing the ganache.  Start checking the cheesecake after 1 hour and then every 10 minutes thereafter – it will be done when the center of your cheesecake jiggles the slightest bit when the pan is lightly shaken.  Remove the cheesecake from the oven and place it on a wire rack to cool for 10 minutes.  Leave the oven on at 350° F.

   

• 05

  To make the topping: Whisk the sour cream, sugar, and vanilla together in a medium bowl until well combined.  Pour the topping over the cheesecake and smooth it out with an offset spatula or wide knife.

  Bake the cheesecake for another 10 to 15 minutes until the topping is set.  Transfer the cheesecake from the oven back to the wire rack to cool for 20 minutes.  Make room in your fridge for the cheesecake during this time.  Transfer the cheesecake on the rack to the refrigerator to allow the cheesecake to cool for at least 3 hours.

• 06

  To decorate:  Once the cheesecake has fully cooled, slide a hot, sharp knife around the crust to loosen it from the springform pan and gently release the sides of the pan.  Remove the cheesecake from the pan.

  The ganache will have hardened during the baking and cooling time.  To soften, gently warm it on the stove over low heat, stirring, just until it becomes the consistency of thick frosting then transfer it to the bag and decorate as you wish using a pastry bag fitted with a star tip. Plunk the chocolate covered espresso beans on top of the ganache decorations to hide any mishaps.  Chill the cheesecake for at least 6 hrs or overnight before serving.