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by Between Carpools | May 07, 2018 | 10 comment(s)

This Coffee Crunch Cheesecake is Epic

Chocolate Coffee Crust. Creamy Coffee Cheesy Filling. Chocolate Ganache. And then, the Most Awesome Coffee Crunch Topping. This cheesecake is worth the time and effort.

Coffee lovers will totally rejoice, especially when they have a reason to enjoy this cheesecake for breakfast well beyond Shavuos morning. There’s just so many dreamy elements we don’t really know where to begin (well, if we were sticking our fork in this, we’d begin with that espresso bean-chocolate-Rice Krispie-coffee crunch).

The coffee crunch is great on ice cream, mousse, or as a crunchy topping on your favorite dessert!


Coffee Crunch Cheesecake
 
Save Print
Ingredients
Crust:
  • 8 ounces or 1 ¼ cups crushed chocolate sandwich cookies
  • 4 tablespoons melted butter
  • 1 tablespoon MISCEO Coffee Liqueur
Cheesecake:
  • 3 (8 ounce) bars cream cheese
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • ½ cup sour cream
  • ½ cup MISCEO Coffee Liqueur
Ganache:
  • 12 ounces bittersweet chocolate, finely chopped
  • 1 ½ cups heavy cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons MISCEO Coffee Liqueur
Crunch:
  • 4 tablespoons margarine/butter
  • ½ cup flour
  • ½ cup sugar
  • ¼ cup chocolate covered espresso beans, crushed
  • ½ cup Rice Krispies
  • 3 ½ ounces bittersweet chocolate
  • 2 tablespoons MISCEO Coffee Liqueur
Instructions
  1. Make the crust:
  2. Position rack in the center of the oven and preheat to 350ºF. Butter bottom and sides of a 9-inch springform pan. Crush cookies in a food processor. Toss with melted butter and coffee liqueur until wet crumbs form. Press crumb mixture firmly into bottom of prepared pan. Double wrap the outside of the pan using heavy duty aluminum foil. Bake for 10 minutes until fragrant and set. Let cool.
  3. Make the filling:
  4. Beat cream cheese in a large bowl on medium speed until smooth and creamy. Slowly add in sugar, beating until blended. Add in vanilla extract. Add eggs one at a time, beating well between each one, making sure to scrape down the sides of the bowl frequently. Add coffee liqueur and sour cream and mix well. Pour into cooled crust and place in a large roasting pan. Fill the roasting pan with hot water to reach halfway up the sides of the springform pan. Bake the cheesecake in the water bath in the preheated oven for 60-70 minutes, until just set. Remove the cake from the oven and let cool completely on a wire rack. Then cover with plastic wrap and freeze.
  5. Make the ganache:
  6. Place chocolate in a heatproof bowl. In a small saucepan, heat the cream, corn syrup, and liqueur, just until it’s softly boiling. Pour over the chocolate and let stand for 1 minute. Whisk until smooth. Allow ganache to cool until its thickened but still a pourable consistency.
  7. Make the crunch:
  8. Preheat oven to 350ºF. Mix margarine/butter with flour and sugar until coarse crumbs form. Spread on a parchment lined pan and bake for 15-20 minutes until streusel crisps. Let cool, reserving the pan for later. Then crumble the streusel into a bowl. Add the crushed espresso beans and Rice Krispies. Melt the chocolate with the coffee liqueur is a double boiler until smooth. Pour the melted chocolate into the dry mixture and mix well until the entire crumb mixture is coated. Spread onto the lined pan and bake for 10-15 minutes. Cool then crumble.
  9. Store in a Ziplock bag.
  10. Assemble the cake:
  11. Unmold the cake from the pan. Place on a wire rack over a sheet pan. Pour the ganache over the cake allowing it to run over the sides coating the entire cake. Let it set for 3-5 minutes then press the crunch up the sides of the cheesecake. Freeze the cheesecake until 3-4 hours before serving.
3.5.3226

 


About Gitty:

Gitty Halberstam is the founder of MISCEO liquors, a brand new coffee liqueur that’s gotten rave reviews. The liqueur came about years ago when Gitty was blending in her own kitchen, looking to create a liqueur for family and friends. The resulting recipe was so popular that she perfected it and had it produced commercially. MISCEO is perfect straight up, in cocktails, or to take desserts to a new level. Learn more on Instagram @MISCEOliqueurs or visit www.misceoliqueur.com

Related Posts

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Scallion & Sesame Cauliflower Over Rice
Family Table’s Peanut Butter Chocolate Decadence Dessert

Filed Under: Recipes Tagged With: dairy, desserts, oven, shavuos, stove top

Between Carpools

Between Carpools is a collaboration between five talented friends who like to get a lot of stuff done “between carpools.” Since 2016, we’ve been sharing home and organizing tips, parenting insights, activities, how-to’s and DIYs, and of course, entertaining ideas, recipes, and inspiring reads both on the site and app.

Reader Interactions

Comments

  1. Bella says

    May 8, 2018 at 1:35 am

    Hi,
    I live in Israel, would anyone be able to help me with a good cream cheese option for cheese cake in Israel?

    Reply
    • Leah Schapira says

      May 8, 2018 at 2:03 pm

      We have an Israeli cheesecake recipe coming up.

      Reply
    • riki says

      May 9, 2018 at 5:56 am

      I live in Israel. for cream cheese I take “gevinah levana” and place it in a large clean cloth. (Diaper…) Then I bunch up the sides to form a sack and hang it on a sink faucet overnight. Some people make sure the room is cold but I don’t think it’s necessary. The cheese might become room temperature but it doesn’t spoil. the excess liquid drips out and after several hours you’ve got the perfect “american style” cream cheese. the texture is great. keep in mind that it shrinks down a bit so put in some extra. (say, 10 oz. to yield 8 oz.) they do sell J&J cream cheese here but at 30 shekel (8 dollars) I think that’s a bit much especially for shavuos when some buy alot….

      Reply
  2. faigy says

    May 8, 2018 at 2:21 am

    Do you live in Yerushalayim? They sell J&J whipped and block cream cheese in many groceries here. They also have D&D American style cream cheese. If you want to stick with Israeli ingredients, you really need an Israeli recipe as the cheeses aren’t really interchangeable.

    Reply
  3. B says

    May 8, 2018 at 7:37 am

    Would I be able to make these into minis?

    Reply
  4. Bella says

    May 10, 2018 at 11:00 am

    Thank you so much for your response!

    Reply
  5. chaya says

    November 23, 2019 at 5:09 pm

    which coffee liquor can i use in yerushalayim?

    Reply
  6. Ellen Felder says

    May 21, 2020 at 9:20 pm

    Hi can you suggest a topping without coffe?

    Reply
  7. Simone blaine says

    May 21, 2020 at 9:21 pm

    Hi can you suggest a topping without coffe?

    Reply
  8. Raizy K. says

    June 6, 2022 at 10:45 pm

    Tried the ganache and crunch on a tiramisu cheesecake. Heavenly taste!

    Reply

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