1 1/2 cups finely crushed chocolate graham crackers
2 TBSP finely ground coffee beans
3 packages of cream cheese, softened
1 cup sugar
5 large eggs
2 cups cooked pumpkin puree or 1 can pumpkin
2 tsp vanilla extract
4 oz semi sweet choc chips, melted
4 TBSP hot strong coffee
Chocolate covered coffee beans (optional)
For crust- heat oven to 350. Melt 3 TBSP of butter; combine with crushed graham crackers and ground coffee. Press into bottom and partially up sides of 9 inch springform pan. Bake 10 minutes.
For filling- Use electric beaters at med speed to cream the cream cheese for 3-4 min. Gradually beat in sugar and continue beating 2-3 min. Beat in eggs one at a time. Beat in pumpkin and vanilla.
For cheesecake- Pour filling into crust, bake until instant thermometer inserted in center reads 160 degrees, 70-75 min. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to 3 days.
For glaze- Melt chocolate and remaining 2 TBSP butter in double boiler. Remove from heat, whisk lightly, then whisk in hot coffee. Cool 10 min. Spread over cheesecake. Chill to set topping.
Decorate w/ choc coffee beans
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