Source: https://ohioeggs.com/recipes/cappuccino-fudge/

Cappuccino Fudge Cheesecake

Cappuccino Fudge Cheesecake

This Cappuccino Fudge Cheesecake is an award-winning Ohio State Fair recipe.

grocery Prep: 20min
timer Cook: 60min
restaurant 10-12 Servings

Ingredients

Crust

1½ cups chocolate wafer crumbs
¼ cup firmly packed light brown sugar
¼ cup REAL unsalted butter, melted butter

Ganache

1½ cups whipping cream
2 (11.5-ounce) packages 60% cacao bittersweet chocolate chips
¼ cup coffee-flavored liqueur

Cheesecake filling

2 tablespoons instant espresso powder
1 tablespoon coffee-flavored liqueur
1 tablespoon vanilla extract
4 (8-ounce) packages cream cheese, softened
1 1/3 cups granulated sugar
2 tablespoons all-purpose flour
4 eggs

Topping

1 cup sour cream
¼ cup granulated sugar
2 teaspoons vanilla

Directions

Crust

  • Spray a 9-inch springform pan with vegetable cooking spray.
  • In bowl, combine cookie crumbs, sugar and butter.
  • Press crumb mixture on bottom and up sides of pan.

Ganache

  • In large saucepan, bring whipping cream to a simmer over medium heat.
  • Remove from heat; add chocolate chips and coffee-flavored liqueur. Stir until chocolate is melted and mixture is smooth.
  • Pour 2 cups of ganache over crust; freeze until firm — about 30 minutes.
  • Cover remaining ganache and set aside at room temperature.

Filling

  • Preheat oven to 350°.
  • In small bowl, stir espresso powder, liqueur and vanilla until espresso powder dissolves.
  • In large bowl, beat cream cheese and sugar.
  • Add flour, then coffee mixture.
  • Add eggs, one at a time; mix well.
  • Pour batter over the cold ganache crust.
  • Place foil around bottom of springform pan; place in a shallow baking pan with 1-inch water. Bake 60 minutes or until center is almost set.

Topping

  • In small bowl, combine sour cream, sugar and vanilla. Spread over hot cheesecake. Bake 15 minutes.
  • Turn oven off; allow cheesecake to stay in oven with oven door closed for 20 minutes.
  • Remove cheesecake from oven; run a knife tip around edge of cheesecake. Cool. Cover; chill 8 hours.
  • Garnish with remaining ganache.