Recipe for cooking cafe mexicana cheesecake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Cafe Mexicana Cheesecake

Crust
1/4 c. chocolate wafer crumbs
1/4 c. melted butter
1 Tbsp. sugar
1/4 tsp. cinnamon

Combine crumbs, butter, sugar and cinnamon in a sm. bowl. Press evenly over bottom of a buttered 9-in. springform pan. Refrigerate.

Filling
32 oz. cream cheese, softened
1 1/2 c. sugar
4 lrg. eggs
1 c. sour cream
1/4 c. coffee-flavored liqueur
1 tsp. vanilla extract or flavoring
1 c. whipping cream
1 c. semisweet chocolate chips, melted
1/2 tsp. cinnamon
Sweetened whipped cream
Candy coffee beans

Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in sour cream, liqueur, vanilla extract or flavoring, whipping cream, chocolate and cinnamon. Blend well. Pour into crust-lined springform pan. Bake at 325 degrees F for 1 hour and 15 mins.. Do not open oven door. Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate.

To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with cinnamon and top with candy coffee beans.

Makes approximately 8 to 12 servings.