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Espresso Bean Cheesecake

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Espresso Bean Cheesecake

Espresso Bean Cheesecake

Espresso Bean Cheesecake requires about 45 minutes from start to finish. One portion of this dish contains approximately 6g of protein, 29g of fat, and a total of 418 calories. This recipe serves 12. A mixture of coarsely ground dark-roasted coffee beans, eggs, cream cheese, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
In a food processor, whirl cookies into fine crumbs; you should have 1 1/2 cups.
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CookiesCookies
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Food ProcessorFood Processor
2
Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan.
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ButterButter
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Frying PanFrying Pan
3
In a 1- to 2-quart pan over medium-high heat, combine cream and coffee beans. Bring to a simmer, remove from heat, cover, and let stand 1 hour.
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Coffee BeansCoffee Beans
CreamCream
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Frying PanFrying Pan
4
Pour mixture through a fine strainer, pressing to extract as much of the liquid as possible (the finer grounds will pass through the strainer); discard residue.
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ExtractExtract
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SieveSieve
5
In a bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth.
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Cream CheeseCream Cheese
SugarSugar
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BlenderBlender
BowlBowl
6
Add eggs one at a time, beating well after each addition and scraping down sides of bowl, if necessary. Beat in cream mixture and vanilla.
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VanillaVanilla
CreamCream
EggEgg
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BowlBowl
7
Pour into crust-lined pan.
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CrustCrust
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Frying PanFrying Pan
8
Bake in a 300 regular or convection oven until center barely jiggles when cake is gently shaken, about 1 hour.
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OvenOven
9
Run a thin-bladed knife between cake and pan rim. Refrigerate cake until cool, at least 3 hours, or up to 2 days (see notes).
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KnifeKnife
Frying PanFrying Pan
10
To serve, remove pan rim and cut cake into wedges.
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Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings12
Health Score1
Dish TypesSide Dish
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