Cappuccino Cheesecake

Chef Karen Dodgen is famous for desserts and this one will not disappoint! For the cheesecake or chocolate lover.

8 whole gram crackers, crushed
5 T melted unsalted butter
1 1/2 cups sugar

1/2 cup whipping cream
4 tsp coffee powder or instant espresso powder
1 1/2 tsp vanilla extract
4-8 oz cream cheese at room temperature
4 large eggs
2 T all-purpose flour
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Mix crackers, butter and 1/4 cup sugar in medium bowl: press onto bottom (not sides) of 9” diameter spring form pan with 2 3/4” high sides. Bake crust for 10 minutes. Cool. Maintain at oven temperature.

Combine cream, espresso or coffee powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cup sugar, then eggs one at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Poor batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour & 15 minutes. Cool on rack 30 minutes; chill cake uncovered until cold (6 hours). Cover; keep chilled at least 1 day.

Cut around cake to loosen. Release pan sides. Cut & Serve.

Recipe Summary:
Yield: 12 servings

Other recipes by Christopher Place - An Intimate Resort:
Maple Crème Brulee
Meslun Greens With Sherry-Walnut Vinaigrette
Spinach Salad With Warm Bacon Dressing

Recipe Provided By:
Christopher Place - An Intimate Resort
Newport, TN

Newport Bed and Breakfast Inns