Chocolate Coffee Bean Cheesecake
This Chocolate Coffee Bean Cheesecake might just be one of the best cheesecake recipes you try. If you love coffee and you love chocolate, then there is no question that you will most likely love this easy cheesecake recipe. This is one of the easy printable recipes you can find on our website to try in your own kitchen. It is so fun to try out different recipes at home and it can be a great way to spend a rainy afternoon. The best cheese cake recipes that involve chocolate are usually made with the best dark chocolate you can find. It isn't very hard to find either, and it should be available in your local grocery store or a specialty shop if you have one near. We prefer to use Bernard Callebaut in this recipe as it seems to be the best dark chocolate for this recipe. But you can feel free to experiment.
Printable easy recipes like this easy cheesecake recipe are wonderful to print off and have a copy of for your own personal recipe collection. You can also find some more of our treasured recipes in our printable cookbook. Enjoy this decadent chocolate cheesecake and share it with your friends and family and see how much they will enjoy it.
Recipe Makes a 6 inch cheesecake, double the recipe if you want to make a 9 inch cheesecakeCrust
This is a printable recipe.
3/4 cups chocolate crumbs
1/2 cup ground pecans
1 Tablespoon granulated sugar
1/8 cup butter, melted
1/4 cup finely chopped chocolate covered coffee beans
16 ounces cream cheese, at room temperature
1/2 cup firmly packed brown sugar
1 Tablespoon all purpose flour
1 1/2 teaspoons vanilla extract
1/4 cup sour cream
1 large egg
8 ounces dark chocolate (We used Callebaut)
2/3 cup chocolate covered coffee beans chopped into pieces
Preheat oven to 350 degrees F.
Put the chocolate crumbs into a mixing bowl.
Use a food processor or bullet to finely chop the pecans.
Stir the ground nuts and granulated sugar into the chocolate crumbs using a mixing spoon.
Melt the butter in a small pan on low heat on the stovetop.
Add the melted butter to the crumb mixture and stir together.
Chop the chocolate covered coffee beans by hand so they maintain some of their texture and stir them into the crust makings.
Spoon this mixed crumb mixture into the 6 inch spring form pan and using your fingertips press down evenly across the bottom to form the crust.
Bake the crust for 10 minutes. Remove from the oven and set aside.
In a medium sized bowl, using an electric beat together the cream cheese, brown sugar, flour and vanilla. Mix until nice and creamy and well combined.
Add the sour cream and beat in.
Add the egg and mix in on low speed until well blended.
Pour the batter over the cooled crust.
Put the cheesecake into the oven and bake for 40 to 50 minutes or until the center has set.
Remove from the oven, place onto a cooling rack.
Let cool until it is room temperature, then put into the refrigerator and let cool for at least 4 hours before putting the topping and serving.
Once the cheesecake has cooled, you will prepare the chocolate topping.
If you are using a large chunk of chocolate, cut it into small pieces then put the pieces into the double boiler or your chocolate melter.
Melt on low to medium heat. Never melt chocolate on high heat as it can destroy the texture of the chocolate.
Use a rubber spatula to stir gently while it is melting.
Let the chocolate cool down some before your drizzle it onto the cooled cheesecake.
It still needs to be soft but n
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Nutrition Facts for: Chocolate Coffee Bean Cheesecake from Grandmother's Kitchen.
Ingredients: Chocolate crumbs, ground pecans, sugar, butter, dark chocolate covered coffee beans, cream cheese, brown sugar, all purpose flour, vanilla extract, sour cream, egg, dark chocolate.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 6 servings Per Serving:Calories 251, Calories from Fat 128, Total Fat 14.2g 22%, Saturated Fat 2.0g 10%, Cholesterol 0mg 0%, Sodium 10mg 0%, Potassium 716mg 20%, Carbohydrates 29.7g 10%, Dietary Fiber 3.7g 15%, Sugars 1.3g, Protein 3.4g, Vitamin A 0%, Vitamin C 56%, Calcium 2%, Iron 7%
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