Espresso Chocolate Cheese Cake
Espresso Chocolate Cheese Cake is an moderately easy dinner. Made with 3 pkg. (8 oz. each) cream cheese, 26 packaged chocolate wafers, crushed (1 1/2 c.), 1/4 stick butter, melted, 1 (12 oz.) pkg. semi-sweet chocolate pieces and 2 tbsp. instant espresso coffee, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Let the cream cheese soften to room temperature.
In a large bowl, blend crumbs, 2 tablespoons sugar and butter in a medium bowl.
Press firmly over the bottom and halfway up the side of a lightly buttered 9-inch spring-form pan.
Chill before filling. Preheat oven to 350Β°.
Melt chocolate in top of double boiler over hot, not boiling water.
Dissolve Espresso in 2 tablespoons hot water.
π· Perfect Pairings
Complete your meal with these
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