Espresso 'n Kahlua Cheesecake with Ganache

Espresso 'n Kahlua Cheesecake with Ganache

By: Gillian - Sheboygan, WI - 2016 Recipe Contest

"These are my most requested cookies, they don't last long and freeze very well."



This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

 

Ingredients

Featured ingredient: Elite Espresso 10 oz. Bag Ground

  • ¼ c Door County Elite Espresso, cold
  • 1 c Chocolate graham crackers, ground
  • ¼ c butter, melted
  • 3, 8 oz cream cheese, room temperature
  • 1 8 oz sour cream
  • 1 c sugar
  • 6 oz semi sweet chocolate chips
  • 6 oz milk chocolate chips
  • 3 large eggs, room temperature
  • ¼ c Kahlua
  • 8 ounces semi-sweet chocolate
  • ½ tsp espresso powder
  • 1 cup heavy cream

Instructions

Crust:

  1. Combine chocolate graham crackers and butter
  2. Spread on the bottom of a 9” spring form pan and press firmly and evenly across bottom and slightly up sides

Cake:

  1. Preheat oven at 325°F
  2. Melt semi sweet and milk chocolate chips together and allow to cool slightly
  3. In stand mixer, combine cream cheese, sour cream, sugar and melted chocolates and beat until combined
  4. Add eggs one at a time and beat low until incorporated
  5. Stir in Door County Espresso and Kahlua
  6. Pour filling into crust and bake for 60-70 minutes. Then, let cool in pan, cover and chill a minimum of 4 hours

Ganache:

  1. Place semi sweet chocolate and espresso powder in bowl
  2. In small saucepan, bring cream to a boil and pour over chocolate and allow to sit for 2 minutes
  3. Stir until it comes together in a thick ganache
  4. Pour over cake and allow to set completely