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Espresso Bean Cheesecake

Yield Makes 10 to 12 servings
Notes: Buy coffee ground for a French press coffeemaker (a slightly coarser grind), or whirl whole beans in a coffee grinder or food processor. You can bake this cheesecake up to 2 days ahead; chill until cool, then cover loosely with plastic wrap and chill until ready to serve.


  • 6 ounces chocolate wafer cookies
  • 3 tablespoons butter, melted
  • 1/2 cup whipping cream
  • 1/3 cup coarsely ground dark-roasted coffee beans (see notes)
  • 3 packages (8 oz. each) cream cheese, at room temperature
  • 1 1/4 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla

Nutrition Information

  • calories 422
  • caloriesfromfat 62 %
  • protein 7.6 g
  • fat 29 g
  • satfat 17 g
  • carbohydrate 33 g
  • fiber 0.4 g
  • sodium 305 mg
  • cholesterol 152 mg

How to Make It

  1. In a food processor, whirl cookies into fine crumbs; you should have 1 1/2 cups. 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.

  2. 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. 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.

  3. In a bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. 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. Pour into crust-lined pan.

  4. Bake in a 300º regular or convection oven until center barely jiggles when cake is gently shaken, about 1 hour.

  5. 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).

  6. To serve, remove pan rim and cut cake into wedges.