Reviewed: Nov. 21, 2009

Made this for Thanksgiving last year; no leftovers! I kinda forgot about it until today- my mother requested that I make it again. :)

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Mrs Brock

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Reviewed: Nov. 11, 2009

This is fabulous - one of my absolute, all-time, favorite desserts. I added a touch more instant coffee and used Oreo cookies for the crust. YUMMY!!!!

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SPRANKLEFM

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Reviewed: Oct. 29, 2009

I have made this twice now and it was wonderful both times. (My boyfriend loved it.) I did make extra crust and I baked the crust for about 10 minutes and let it cool while I was mixing the filling. And to reduce the guilt factor I used 2 fat free and 1 low fat cream cheese, fat free sour cream and used 1/2 sugar and 1/2 splenda and it was still delicious. However I did use full fat whipped cream, but I think next time I will try dream whip or fat free cool whip. For the person who had difficulty melting the chocolate, I just cut up the chocolate place it in a microwave safe bowl then pour the cream over it and microwave for about 45 seconds and let it sit for a while in the microwave and then pull it out and whisk it for a few minutes until all the lumps are melted then add it to the cream cheese mixture.

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dionosaur

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Reviewed: Oct. 22, 2009

this recipe was fabulous! made for thanksgiving with my family and it was perfect!

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ejosse

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Reviewed: Oct. 9, 2009

I thought the coffee taste was a bit strong at first, but I'm sure for those that love coffee, this would be amazing. Everyone who tried it loved it! I personally didn't like it the day after I baked it, but it grew on me after a few days. It has a smooth texture, and a very rich, grown up taste! I used crushed chocolate graham crackers and doubled the crust in a 10 inch springfrom pan, and it was perfect. After you spread the crust mixture at the bottom of the pan, it will be a lot easier to flatten and even out the crust by placing a piece of plastic wrap over the mixture, and pressing firmly using the palm of your hand to shape it. I didn't make the whipped cream, as I think the cheesecake by itself was rich enough. Also, I made my own coffee liqueur using instant Arabica bean coffee, sugar, water, vodka and vanilla. If you type "homemade Kahlua" in a search engine, you will be able to find it easily. It tastes great, and I will probably be using it again soon to make Tiramisu.

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COOKIECRUMBLER

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Reviewed: Sep. 23, 2009

I made this cheesecake for a birthday party and have had MANY MANY requests for it since. I followed the recipe to the letter.

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mamacooker

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

I made my own coffee liquer using a recipe from this site - and I thought the cheesecake turned out good. It actually tasted a lot like the cappuccino bon-bons my Mom used to make. My only sore spot was the crust - I used oreo cookie crumbs because the grocery store didn't sell chocolate graham crackers - and the crust was rock hard and tasted slightly burnt. I think if I'd had and used chocolate graham crackers it would have worked better.

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beckyr

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Reviewed: Aug. 4, 2009

My favorite cheesecake. I use strong instant coffee in place of liqueur, and oreo cookies in the base. I add the coffee in step 4 instead of step 5, as otherwise I have had the chocolate mixture seize up. Great topped with either whipped cream or ganache.

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BENGTSON36

Cooking Level: Intermediate

Living In: Buffalo, Minnesota, USA

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Reviewed: Jul. 17, 2009

OMG!!! I took this one step further and added about 4 chopped heath bars into the batter, and sprinkled 1 more on the top before baking. Once cooled, drizzle with a melted Hershey's Espresso candy bar, and serve with whipped cream! TO DIE FOR!!! Tastes JUST like the one at Cheesecake Factory!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jul. 2, 2009

I love this cheesecake. I use fresh espresso and 66% dark chocolate.

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Brad

Cooking Level: Intermediate

Living In: Wyandotte, Michigan, USA

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Reviewed: Jun. 30, 2009

Followed recipe and this turned out perfectly!!! Everyone loved it!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Jun. 15, 2009

This cheesecake is awesome! I did not use the coffee flavored liqueur but used stronger coffee instead. Wonderful flavor!! I baked mine in a 13 x 9 in pan in a water bath. Had no problems with it being to watery in the middle. Thanks for such a great recipe!

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svanwormer

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Reviewed: May 14, 2009

This is heavenly! The flavor of coffee and chocolate, what could be better?! I made a change in the recipe and as a result caused me a little bit of problems, however, after talking to some people, I think I can fix it. After thinking about it, I did not want to buy coffee flavored liqueur as I would not use it alot. Someone on the RE, suggested using strong brewed coffe where the recipe calls for the coffee flavored liqueur, if you did not want the alcohol flavor. This still gave the cheesecake great coffee flavor but made it a little too watery. So I am going to make this again and try dissolving my instant coffee in hot cream, hopefully giving the same consistency of coffee flavored liqueur. The center of the cheesecake was watery. I could not get it done. It did not firm up much after cooling. So, I will try this again. However, it got rave reviews at my mom's house tonight.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

AMAZING!!!!!!!! I originally made this for my co-workers in the office, but it didn't make it to the office. This cheesecake is not a stiff cheesecake, but has a velvet texture, almost like a mousse. Yes this cheesecake takes more time and dirties more than most cheesecakes, but not any more time or dishes than a lot of other cakes. Make it, you won't regret it.

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LoLinex

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Apr. 18, 2009

Incredibly smooth, with a wonderful flavor. I don't care for coffee flavor, but I made this exactly as directed and enjoyed it. My friends and coworkers loved it.

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GA-Amateur

Cooking Level: Intermediate

Home Town: Blue Creek, Ohio, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Apr. 14, 2009

This is one dandy of a cheesecake!! I made this for our family for Easter and had a request for the recipe. I thought that batter itself was delightful - and it's a good thing I did because it wasn't done. I baked it in a water bath for the recommended 45 minutes than left the oven door cracked open for another 45 minutes but it wasn't done enough and was all "soupy" in the middle. Since I don't have enough experience baking cheesecakes, I will read up on how to tell if it's done or not. I would highly recommend this recipe but to the novice, I encourage them to find out about how to tell when cheesecakes are done but you must make this recipe!! The flavor is scrumptious!!!

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bellygirl

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Reviewed: Apr. 13, 2009

This was a most excellent recipe. I followed it right to the detail, but I like my chocolate a little sweeter, I think next time I make this I will take the others advice and use more sugar. This recipe is most definitely a keeper. My family really loved it.

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Sean P.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Winter Park, Florida, USA

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Reviewed: Apr. 3, 2009

I followed the directions to a T, but my cheesecake cracked and just fell apart when trying to slice. Probably not the recipe's fault, I've just never made cheesecake before.

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holland

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Reviewed: Mar. 31, 2009

Spectacular! I had this at a birthday celebration with eight different cakes; this one got raves and disappeared in no time. So smooth, creamy and delicious. I also used espresso for a stronger coffee flavor. I can't wait to make this again!

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: Mar. 24, 2009

I made adjustments because I don' like coffee. Instead of the instant coffee I used raspberry flavord instant hot cocoa mix. Instead of the coffee liquour I used Chambord. I didn't double the crust. I think that a cheesecake is about the cheesecake. The crust is merely the vehicle that keeps it from sticking to the pan. I didn't think that the cheesecake was too rich, but it is one of those recipes that you have to actually suck off of fork. My husband likes a much drier, cakey texture. No biggy....more for me.

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shushy57

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Chocolate Cappuccino Cheesecake

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