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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 8 whole gram crackers, crushed 5 T melted unsalted butter 1 ½ cups sugar ½ cup whipping cream 4 tsp coffee powder or instant espresso powder 1 ½ tsp vanilla extract 4-8 oz cream cheese at room temperature 4 large eggs 2 T all-purpose flour 1 cup semi-sweet chocolate chips Instructions: Crust: Preheat oven to 350 degrees. Mix crackers, butter and ¼ cup sugar in medium bowl: press onto bottom (not sides) of 9” diameter spring form pan with 2 3/4” high sides. Bake crust for 10 minutes. Cool. Maintain at oven temperature. Filling: Combine cream, espresso or coffee powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 ¼ cup sugar, then eggs one at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Poor batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour & 15 minutes. Cool on rack 30 minutes; chill cake uncovered until cold (6 hours). Cover; keep chilled at least 1 day. Cut around cake to loosen. Release pan sides. Cut & Serve. |
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