Tuesday, April 12, 2016


This is a great cheesecake to take to a potluck.  Portable and delicious.  A little whipped cream on top would be a great addition as well.


16 whole graham crackers, broken up
1/2 cup sugar
1/2 cup (4 ounces) chilled unsalted butter, melted

2 tablespoons instant espresso powder, divided
1/4 cup chilled heavy whipping cream
2 teaspoon vanilla extract
3 8-ounce packages cream cheese, room temperature
2 large egg
1 1/4 cup sugar
1/2 cup mini chips

Preheat oven to 350°F. Butter 13 x 9 baking pan (2 inches + deep). Grind graham crackers in processor to small crumbs. Pour into baking dish. Add the sugar and mix well. Add the melted butter. Blend until crumbs are moist and stick together. Press mixture onto bottom of the baking pan. Bake crumbs in pan and pie dish until golden, 10 minutes. Cool 10 minutes. Maintain oven temperature.

In a small bowl, stir together the espresso powder, heavy cream and vanilla extract until smooth and the espresso powder is dissolved, set aside.

Beat cream cheese and sugar until mixed, about three minutes.  Add eggs one by one and scrape down sides of bowl as you go.  Add in the cream/espresso mixture.  Mix until thoroughly combined. Smooth into prepared crust in pan, evening it out.  Bake for 30 to 45 minutes. It should jiggle in the middle just a bit when you pull it out of the oven.  It will set as it cools.  

Best to chill over night before serving.

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