Coffee Marble Cheesecake

Coffee Marble Cheesecake


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This coffee-infused cheesecake is the tastiest way we’ve found to get our caffeine fix. Skip the coffee shop and serve up this decadent dessert next time you have company over.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • For Filling:
  • 4 packages (8 oz. ea.) cream cheese, softened
  • 7 large eggs
  • 1 C. heavy cream
  • 2 tsp vanilla extract
  • 1/3 C. semi-sweet chocolate chips
  • 1 1/2 C. sugar
  • 1/3 C. all-purpose flour
  • 1 stick (1/2 C.) butter, melted
  • 2 T. instant espresso coffee powder
  • For Crust:
  • 1 package of chocolate wafers or graham crackers
  • 1 T. sugar
  • 1 T. instant espresso coffee powder
  • 6 T. butter, melted

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Preheat oven to 325 degrees. Line the bottom of a 9 inch spring form pan with wax or parchment paper. Using a food processor, crush the cookies (or graham crackers) and combine with sugar. Melt the butter in the microwave and then stir in coffee powder until dissolved. Pour butter mix into cookie crumbs and then press into the bottom of the spring form pan. In a large bowl, combine the cream cheese, sugar, flour and melted butter. Beat until creamy. Add eggs, one at a time, followed by the cream and vanilla. Beat constantly until smooth. Set aside 1 cup of the batter, and pour the rest into the springform pan completely covering the crust. In a small glass bowl, microwave the chocolate until melted – approximately 1 minute. Stir in coffee powder until dissolved. Blend together the chocolate mix with the 1 cup of remaining batter. Spoon the mixture into drops on top of the batter in the pan and swirl into batter using a knife. Bake for approximately 1 hour or until edges are golden. Turn off oven, and allow cheesecake to cool slowly in the closed oven for 30 minutes before removing. Cool completely before serving or refrigerating.

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