Very rich but not overly sweet. Serve modest portions with whipped cream on top. –The Ram in the Thicket, Wilton, New Hampshire
Yield:
Serves 12-16Crust:
Ingredients
1 cup flour
1 tablespoon brown sugar
1 tablespoon cinnamon
6 tablespoons melted butter
Instructions
Blend thoroughly with fork or pastry blender. Pat halfway up sides and over bottom of 10-inch cheesecake pan (with removable sides).
Filling:
Ingredients
2 pounds cream cheese, softened
4 eggs
1/3 cup unsweetened cocoa
2 tablespoons coffee liqueur (optional)
1 teaspoon vanilla
1 cup sugar
3 tablespoons instant coffee powder
2 tablespoons cinnamon
1 teaspoon mace
Instructions
Thoroughly cream the cheese with electric mixer. Add eggs one at a time, beating well after each. Add remaining ingredients and blend until just mixed well. Pour into prepared pan. Bake at 350 degrees F about 45-60 minutes or until center is set. Remove from oven, cover with topping (recipe follows), and bake for 5 minutes. Cool to room temperature and then refrigerate until ready to serve.
Topping:
Ingredients
1 cup sour cream
1/2 cup sugar
1 tablespoon cocoa
1 teaspoon cinnamon
Instructions
Mix together well and proceed as described above.
