Ingredients

2 cups graham crackers

4 tablespoons Kemps® butter, melted

3 8-oz packages cream cheese, room temperature

1 cup granulated sugar

1 1/2 tsp vanilla extract

⅓ cup brewed espresso, cooled to room temperature
3 large eggs

For chocolate ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup Kemps® heavy cream
• 1 teaspoon espresso powder

For whipped cream:

• 1 cup Kemps® heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder

How to

Wrap the outside bottom and sides of a 9” springform pan with a large sheet of aluminum foil. This will prevent any water from leaking into the cheesecake. Spray the inside bottom and sides of the pan with cooking spray. Preheat the oven to 350 degrees.

Place the graham crackers in a food processor and pulse until they are fine crumbs. Add melted butter and process until combined (it should have the texture of wet sand). Pour the crust mixture into the bottom of the prepared springform pan and press with clean hands or the bottom of a measuring cup. Bake the crust for 10 minutes or until lightly golden brown around the outside, then remove from the oven. Turn oven down to 325 degrees. Prepare filling while crust cools.

Using a large mixing bowl and a hand mixer, or a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth, about one minute. Scrape down sides and bottom of bowl, then add the vanilla extract and espresso, and slowly beat again to incorporate. On medium speed, add eggs one at a time. Beat mixture just until no yellow streaks remain. For the smoothest cheesecake, strain filling through a fine mesh sieve before pouring over crust.

Place the filled springform in a 9”x13” baking dish or other pan with tall sides, then fill with hot water it reaches halfway up the outside of the springform. Bake cheesecake in water bath for 65-75 minutes, or until the center wobbles a little when the pan is jiggled. The edges of the cheesecake should look firmer than the center. Remove from oven, place springform on a regular baking sheet and return to oven. Turn oven off and leave the door cracked while the cheesecake cools, 60-90 minutes.

To prepare ganache, add the chocolate chips to a medium bowl and set aside. Heat the heavy cream in a microwave-safe liquid measuring cup or in a saucepan over medium heat, just until it starts to bubble. Carefully pour the hot cream over the chocolate chips and let sit 1 minute. Gently stir to continue melting chocolate chips, until blended into a smooth, glossy sauce. Cool for about 5 minutes before carefully pouring over the cheesecake. Use an offset spatula or the back of a spoon to spread the ganache evenly over the top.

Place cheesecake in refrigerator for 15 minutes to set ganache. To make whipped cream, vigorously whisk heavy cream in a medium bowl until stiff peaks form—very cold cream and a cold bowl will help you do this faster! Stir in sugar, vanilla extract, and espresso powder. Pipe or dollop whipped cream onto cheesecake, then slice to serve.