Recipe: Chocolate Espresso Cheesecake

Combining the richness of cheesecake with the decadence of chocolate can only create a winner! And the addition of coffee just completes this addictively delectable dessert. But if you're frightened off by the Cheesecake Factory's version, weighing in at almost an entire day's worth of calories(!), try making your own version at home. You can cut down on the sugar and control the other ingredients as well, leading to a healthier version that is just as tasty - if not more so!

Chocolate Espresso Cheesecake

Chocolate Cheesecake (Photo credit: pierrotsomepeople)

Ingredients:

1 1/2 cups chocolate cookie crumbs
6 tbsp melted butter or margarine
2/3 cup sugar
3 eggs
1/3 cup milk
1 1/4 cups semi-sweet chocolate chips
2 8-ounce packages softened reduced fat (Neufchatel) cream cheese
1 tbsp instant espresso powder
1/4 tsp cinnamon
Espresso Cream (see below)

Directions:

1. Preheat oven to 350°F.
2. Combine butter and cookie crumbs. Press the mixture onto the bottom and 1 inch of the side of a 9-inch springform pan.
3. Melt 1 cup chocolate chips over low heat in small saucepan, stirring constantly (or melt in microwave - stirring every 30 seconds). 
4. Mix sugar and cream cheese together in a large bowl using an electric mixer on medium speed. Then beat in cinnamon, milk, eggs, and espresso powder until well blended. 
5. Add in the melted chocolate and beat an additional 2 minutes. 
6. Spoon the mixture into prepared crust.
7. Bake for 55 minutes, then cool on a wire rack for 15 minutes and separate cake from the side of pan. The sides of the pan can be removed after the cheesecake is completely cool. 
8. Cover and place in refrigerator for at least 4 hours before serving - preferably overnight.
9. Top with remaining 1/4 cup chocolate chips and Espresso Cream (see below.)

Espresso Cream: 

• Beat together 2 tbsp powdered sugar, 1 tsp instant espresso powder, and 1/2 cup whipping cream until firm. Spread over cold cheesecake just before serving, and sprinkle with chocolate chips.