Cafe Mexicana Cheesecake

Cafe Mexicana Cheesecake

Crust
1/4 cup chocolate wafer crumbs
1/4 cup butter, melted
1 tbsp granulated sugar
1/4 tsp cinnamon

Combine crumbs, butter, sugar & cinnamon in a small bowl
Press evenly over bottom of a buttered 9-inch spring-form pan
Refrigerate

Filling
32 ozs cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup coffee-flavored liqueur
1 tsp vanilla extract
1 cup whipping cream
1 cup semisweet chocolate chips, melted
1/2 tsp cinnamon
Sweetened whipped cream
C&y coffee beans

Beat cream cheese until smooth
Gradually beat in sugar; add eggs, one at a time, beating well
Stir in sour ream, liqueur, vanilla extract, whipping cream, chocolate & cinnamon
Blend well
Pour into crust-lined spring-form pan
Bake at 325 deg F for 1 hour & 15 min
Do not open oven door
Turn oven off & leave cheesecake in another hour
Remove & cool slightly, then refrigerate

To serve, remove cake from pan
Garnish with sweetened whipped cream rosettes; sprinkle lightly with cinnamon & top with c&y coffee beans

Makes 8 to 12 servings

Topics: Deserts

 

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