Monday, September 29, 2014

Cappuccino Cheesecake with Oreo Crust: National Coffee Day

Today is National Coffee Day. I'm not a regular coffee drinker, but that doesn't keep me from having a mocha every once in awhile. Chocolate and coffee go so well together, and I often add coffee or espresso to brownies, cakes, and cookies. So in honor of the holiday, here's a recipe adapted from Philadelphia Cream Cheese for Cappucino Cheesecake. The actual cheesecake does not contain chocolate, but with an oreo crust, you'll get your 'jolt' of chocolate!


16 ounces Cream Cheese, softened
1/2 cup sugar
1/4 tsp Madagascar vanilla
2 eggs
1 Tbsp milk
2 Tbsp Instant Coffee (I use Starbucks VIA ready brew)
1 Oreo Pie Crust - see below

Prheat oven to 350°F.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Microwave milk in small microwaveable bowl on high 15 seconds. Add coffee granules; stir until dissolved. Add to batter; mix well. Pour into crust.
Bake 40 minutes or until center is almost set.  (do not overbake)
Refrigerate several hours or overnight.  

Oreo Pie Crust
24 Oreos (or Trader Joe's JoeJoes)
1/4 cup sweet butter, melted

In medium-sized bowl or food processor, add Oreo cookies and blend until texture of coarse meal or crumbs. Add melted butter and blend until combined. Put ground crumb mixture into 9 - or 10 - inch deep-dish pie pan and press evenly on bottom and up sides  (about 1/8 inch around).
Refrigerate crust for hour+ before adding filling to prevent crumbling when you serve.

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