Description
A spiked coffee cheesecake sits atop a chocolate-pecan crust for delicious dessert bars. Serve with chocolate covered coffee beans for more delicious crunch.
Ingredients
Scale
For the base
- ¼ cup pecans
- 1½ cup chocolate crumbs
- 2 tbsp sugar
- 1/3 cup melted butter
For the cheesecake
- 2 8-ounce packages cream cheese
- ¾ cups sugar
- 1 tbsp. flour
- 2 large eggs
- 3 tbsp. Kahlua
- 11/2 tsp. instant coffee
- 1 tsp. vanilla extract
Garnishes
- ½ cup chocolate chips – melted for drizzling
- Chocolate covered coffee beans for topping
Instructions
- Preheat the oven to 325 and line an 8 inch baking pan with foil, leaving some over hanging.
- In a food processor run the pecans through until they become finely chopped. Add the sugar, chocolate crumbs and melted butter. Pulse until it resembles a sandy texture.
- Press the mixture on the bottom of the baking pan and bake for 8 minutes.
- In the bowl of a stand mixer, cream the cheese, sugar and flour together until light and fluffy.
- Stir in the eggs and mix until well combined. Add the Kahlua, instant coffee and vanilla.
- Pour the cheesecake mixture over the crust and bake for 40 minutes.
- Cool and refrigerate overnight.
- Melt the chocolate chips and drizzle over top. Add chocolate covered coffee beans if desired.
Notes
Store in the fridge.
- Category: Baking, Dessert