Coffee 'n' Cream Cheesecake

Name: Coffee 'n' Cream Cheesecake
Prep time: 1 h
Cook time: 1 h 55 min
Total time: 2 h 55 min
Yield: 12-14 serving(s)
Ingredients: 1/4 cup butter or 1/4 cup margarine; 1 teaspoon instant coffee; 1 3/4 cups finely crushed vanilla wafers; 3 tablespoons sugar; 3 tablespoons chopped toasted almonds; 24 ounces cream cheese; 3/4 cup sugar; 5 teaspoons cornstarch; 3 eggs; 1 egg yolk; 2 teaspoons instant coffee; 2 teaspoons hot water; 2 teaspoons vanilla extract; 1/2 cup whipping cream; 1 cup whipping cream; 1 tablespoon sugar; 1 tablespoon coffee-flavored liqueur; chocolate-covered coffee beans

Submitted by ratherbeswimmin

"In 'Cheesecake Extraordinaire'"

Download

Ready In:: 2hrs 55mins
Ingredients:: 18
Serves:: 12-14

ingredients

Crust
¹⁄₄ cup butter or 1/4 cup margarine
1 teaspoon instant coffee
1 ³⁄₄ cups finely crushed vanilla wafers
3 tablespoons sugar
3 tablespoons chopped toasted almonds
Filling
24 ounces cream cheese
³⁄₄ cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
2 teaspoons instant coffee
2 teaspoons hot water
2 teaspoons vanilla extract
¹⁄₂ cup whipping cream
Coffee Bean Topping
1 cup whipping cream
1 tablespoon sugar
1 tablespoon coffee-flavored liqueur
chocolate-covered coffee beans

directions

The crust--in a small saucepan, melt butter; stir in instant coffee until dissolved.
In a bowl, stir the crushed vanilla wafers, sugar, and chopped almonds together; stir in the butter mixture until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
The filling--In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
Add in eggs and egg yolk, one at a time, beating well after each addition.
Stir together the instant coffee and hot water until dissolved; add coffee mixture and vanilla to the cream cheese mixture; beat until smooth.
Stir in whipping cream; pour the cream cheese mixture over the crust.
Bake at 350° for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off; return the cake to the oven for an additional 30 minutes; chill, uncovered, overnight.
Topping: in a small bowl, beat whipping cream, sugar, and coffee liqueur with an electric mixer until stiff peaks form.
Pipe the whipped cream mixture around the edge of the cheesecake; garnish with chocolate-covered coffee beans; chill until serving time.