Chocolate Rum Espresso Cheesecake
| Yield: | 10 Servings |
| Categories: | Pies |
| CRUST | ||
| 20 | Amaretti macaroons -or- | |
| 3/4 | c | Graham cracker crumbs |
| 2 1/2 | oz | Blanched; toasted almonds or hazelnuts (1/2 cup) |
| 2 | tb | Sugar |
| 2 | oz | Unsalted butter; melted |
| 4 | oz | Semisweet chocolate |
| FILLING | ||
| 1 | lb | Semi or bittersweet chocolate |
| 1 1/2 | c | Cream |
| 3 | tb | Dutch process cocoa |
| 3 | tb | Instant espresso powder (optional) |
| 1 | c | Sugar |
| 1/2 | c | Rum -or- |
| 3/4 | -(up to) | |
| 1 | c | Frangelico or irish cream |
| 4 | lg | Eggs; lightly beaten |
| 2 | lb | Cream cheese at room temperature |
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