Coffee Chocolate Swirl Cheesecake Squares #SundaySupper
Author: Betsy Cohen
Prep time: 45 mins
Cook time: 1 hour
Total time: 1 hour 45 mins
Ingredients
  • Biscoff crust:
  • 8 ounces Biscoff cookies
  • 2 tablespoons sugar
  • 4 tablespoons (½ stick) unsalted butter, melted
  • Chocolate ganache:
  • 8 ounces semisweet or bittersweet chocolate chips
  • 1 cup heavy whipping cream
  • Coffee cheesecake:
  • 4 – 8 ounce packages cream cheese, softened
  • 1¼ cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant coffee dissolved in 1 tablespoon water
  • Chocolate topping:
  • 3 ounces semisweet or bittersweet chocolate chips, melted
Instructions
  1. For the Biscoff crust:
  2. Preheat the oven to 325°. Butter a 9” square springform pan, line it with parchment paper and set aside.
  3. Place the Biscoff cookies and sugar into a food processor. Process until you have fine crumbs. Add the melted butter and process until blended.
  4. Transfer the crust to the prepared pan and press evenly onto the bottom of the pan. Wrap the bottom of the pan with aluminum foil. Bake at 325° for 8 minutes. Remove from the oven and cool.
  5. For the chocolate ganache:
  6. Place the chocolate chips into a small bowl. Bring the cream to a simmer and then pour over the chips. Set aside for a few minutes and then stir until smooth. Refrigerate, stirring occasionally, for about 25 – 35 minutes. You want the ganache to be somewhat firm, yet smooth enough to swirl into the cheesecake batter.
  7. For the coffee cheesecake:
  8. Place the cream cheese and sugar into a mixer. Beat until smooth and creamy, about three minutes, scraping down the bowl as needed. Add the eggs, one at a time. Blend in the vanilla and coffee.
  9. Spoon the chocolate ganache into the cheesecake bowl. Use a rubber spatula to swirl the chocolate into the batter. Do not overdo this or you will no longer have a swirled cheesecake.
  10. Pour the batter over the crust. Smooth the top and bake at 325° for 1 hour. Remove from the oven and cool completely.
  11. Release the latch of the springform and remove the sides. Refrigerate the cheesecake for several hours or overnight.
  12. Using a long metal spatula as your guide, transfer the cheesecake off of the parchment paper and onto a cutting board. Cut into squares using a long thin knife. Wipe the blade clean in between slices for a prettier presenation.
  13. For the chocolate topping:
  14. Place the melted chocolate into a small freezer bag. Cut off the tip of one of the bottom corners. Drizzle the chocolate topping onto each cheesecake square.
  15. Betsy's tidbits:
  16. Coffee Chocolate Swirl Cheesecake may also be made in a 10” round springform pan. Bake at 325° for only 50 minutes. Do not slice before drizzling the chocolate over the top.
  17. I highly recommend using parchment paper on the bottom of the pan. I forgot to use it when I baked the cheesecake used for the video. It was much harder to transfer the cheesecake from the springform pan to the cutting board. With the parchment paper, the cheesecake slides right off the paper.
  18. If you over-fold your ganache into the coffee batter, don’t worry about it. The timing is not affected. The look will change and you will not have the ‘swirl’ effect, but the cheesecake will still be delicious.
Notes
Additional time is needed for the crust to cool and the cheesecake to set in the refrigerator.
Recipe by Desserts Required at https://www.dessertsrequired.com/coffee-chocolate-swirl-cheesecake-squares-sundaysupper