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Categories:
vanilla wafer crumbs coffee powder butter cream cheese sugar eggs heavy cream rum water vanilla semi-sweet chocolate chips shortening coffee powder
Viewed: 116 - Published at: 8 years agoIngredients
- 1 1/2 cups vanilla wafer crumbs (about 40 cookies)
- 1 teaspoon instant espresso coffee powder, dry
- 2 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup rum or 1/4 teaspoon rum extract, mixed with
- 1/4 cup water
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons shortening
- 1 teaspoon instant espresso coffee powder, dry
Method
- Heat oven to 350°.
- Grease 9x9 pan.
- Mix cookie crumbs, 1 tsp coffee and the butter thoroughly with fork.
- Press evenly in bottom of pan.
- Refrigerate while preparing cream cheese mixture.
- Beat cream cheese until smooth and fluffy.
- Beat in sugar, eggs, heavy cream, rum, and vanilla.
- Spread mixture over crust.
- Bake 20-25 mins or just until center is set.
- Heat chocolate chips, shortening, and 1 tsp coffee until melted and smooth.
- Pour over hot cheesecake and spread evenly.
- Cool 30 mins at room temperature.
- Cover loosely and refrigerate about 1 hour or until firm.
- Store covered in refrigerator.
