As I review the recipes on my site, I have discovered my favorites, sweet and spicy. Sweet and spicy are delicious on their own but they certainly may be paired together for a succulent bite. The recipe focus today is cheesecake, chocolate and coffee. I have enjoyed learning how to combine ingredients to blend flavors and sharing them with you. Of course, the best part is eating them.
My dessert marries together addictive ingredients that are hard to say no to chocolate and coffee. The farm fresh eggs add a delicious addition to the addictive pair. Farm Fresh eggs are healthier for you to eat and taste better. Check the link for further information. If you live near a local farm, pick up fresh eggs. You won’t regret it.
This is an easy cheesecake to make in your home. A cheesecake is a great dessert to make ahead for company. The topping aids the flavor and assists if the cheesecake cracks a bit. The small amount of pecans and ganache are just enough to take this cheesecake to another level. It has just enough chocolate to satisfy without going overboard.
I hope that you enjoy my version of Cafe’ Cheesecake with pecans and chocolate. Each time that I make a cheesecake, they magically disappear. On my site you may also find a St Germain Cheesecake. It is a simpler version of this cheesecake. Both cheesecakes would be a great dessert choice to serve for your next dinner party , event or St Patrick’s Day party.
In conclusion, this recipe pairs well with a cup of chicory coffee or your version of Cafe au lait. Enjoy!
Shout out to Alexa for Tina Turner.
| Servings | Prep Time |
| 10 People | 60 Minutes |
| Cook Time |
| 60-64 Minutes |
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Creamy Cafe' Cheesecake with a hint of coffee liquer topped with pecans and drizzled in chocolate ganache. Cafe Cheesecake is creamy without being heavy and not as dense as New York style cheesecake.
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- 1 1/4 Cup Graham Cracker crumbled
- 1/4 Cup Butter melted
- 1/4 Cup Sugar
- 1/4 Cup Pecans Chopped
- 2 8 Ounce Creme Cheese Room Temperature
- 6 Ounce Sweetened Condensed Milk
- 2 Tablespoon All-Purpose Flour
- 1/2 Cup Sugar
- 4 Eggs
- 1/4 Teaspoon Salt
- 1 1/2 Teaspoons Coffee Liquer
- 2 Ounce Bittersweet Chocolate
- 1/4 Cup Heavy Cream
- 1 Teaspoon Cocoa
- 1/4 Cup Pecans Chopped
- Preheat oven to 350. Add crackers to storage bag, crush or crumble. In small mixing bowl, add crushed graham crackers.
- Melt butter add to bowl and stir with spoon. Add sugar and stir well with spoon.
- Chop pecans and add to mixing bowl. Stir all ingredients together well.
- In 9" springform pan pour the crust ingredients and shake pan to even out the ingredients. With both hands using tips fingers press down and against crust edge forming 1/2" crust edge. This does not have to be exact. Press down with one flat hand on bottom to secure bottom layer of crust.
- Set a timer. Bake for 9 minutes on 350 or lightly golden. Remove from oven and set aside. Note: Setting a timer allows you to move on to another task without getting distracted and burning an item.
- Add creme cheese to mixing bowl and mix for a couple of minutes. Add sweetened condensed milk, sugar, flour and mix for a couple of minutes.
- Introduce eggs to the happy cheesecake filling family one at a time. Add in coffee liquer and salt and blend until creamy. Mix until blended and stop. Do not overmix.
- Pour into Springform pan. If you see bubbles, with a fork drag across batter until most bubbles have disappeared. Bake for one hour for 50-55 minutes. Remove and place in an area that it may stay until cooled completely. The center will be a bit jiggly, it will set as it cools.
- Slide a butter knife down gently to release edge from pan along sides. Release from spring-form pan and remove ring. With a large kitchen knife insert tip between crust and bottom of pan. Slide in gently to release cheesecake and continue around the pan. Once this is complete, slide entire knife under cheesecake near edge, hold cheesecake pan with left hand while holding knife with right and tilt slightly. Use knife to slide under cheesecake as you slide onto cake plate or platter.
- Prepare a double boiler with water in bottom set to boiling. Add chopped chocolate and set to simmer. Stir as needed. Do not overcook.
- At the same time, in saucepan on low heat, heat heavy cream. Do not boil. Stir as needed. Whisk in cream and cocoa to chocolate to blend. Remove from heat. Sprinkle pecans over top of cheesecake. Using a small spoon take a small amount of ganache and drizzle over cheesecake. Continue doing so until all ganache is used. Add to refrigerator to allow topping to chill. Cool for a couple of hours prior to serving or slicing.
- When slicing cheesecake, use a knife to cut. Clean knife in between cuts to slice properly.
Recipe Adapted from Junior Auxiliary of Vicksburg Mississippi Inc. Cookbook 1985 Cheese Cake Recipe from Mrs Mark Prewitt (Susie Harmon) and Praline Cheesecake from Mrs Butch Bailess (Ginger Kennedy)
Note: I evaluated the two recipes, selected ingredients from both and adapted. My goal was to reduce sugar, fat, increase protein and still deliver a fresh creamy cheesecake that anyone would be happy to serve.
