Coffee Turtle Cheesecake Finale
  • For the Crust
  • 2 heaping cups graham cracker crumbs (about two sleeves worth)
  • 6 tablespoons butter, melted
  • For the Ganache
  • ¾ cups heavy cream
  • 10 ounces chocolate chips
  • For the Cheesecake Filling
  • 1 tablespoon instant coffee granules
  • 2 teaspoons vanilla extract
  • 1½ teaspoons light molasses
  • 3, 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 1½ tablespoons all-purpose flour
  • 3 large eggs
  • Aluminum foil, for baking
  • For the Topping (measurements approximate)
  • 1-2 tablespoons pecans
  • 1-2 tablespoons mini chocolate chips
  • caramel sauce, enough to drizzle
  1. Combine the graham cracker crumbs and melted butter in a small bowl.
  2. Mix thoroughly to moisten all of the crumbs.
  3. Press the mixture into a thin layer covering the bottom and sides (about 2.5 to 3 inches high) of a lightly greased springform pan. Use a flat-sided glass to get the crust even and thin.
  4. Bake the crust in a 350 degree F oven for about 6 minutes, then allow to cool while preparing the ganache.
  5. Bring the cream to a simmer in a medium saucepan.
  6. Place the chocolate in a medium bowl.
  7. Once the cream reaches a simmer, pour it over the chocolate and let stand 1-2 minutes.
  8. Whisk in small circles until a smooth ganache has formed.
  9. Pour 1½ to 2 cups of the ganache over the bottom of the crust (leftovers are good for eating or decorating).
  10. Place the ganache-laden crust in the freezer until firm, about 30 minutes.
  11. Meanwhile, prepare the cheesecake filling.
  12. In a small bowl, combine the coffee granules, vanilla extract, and molasses.
  13. Allow to sit until the coffee granules are dissolved, stirring as needed.
  14. Beat the cream cheese and sugar on medium speed until well blended.
  15. Next add the flour and dissolved coffee mixture and mix until well incorporated, scraping down the sides of the bowl as needed.
  16. Beat in the eggs one at a time until very well combined throughout the mixture.
  17. Pour the filling into the crust.
  18. Line the bottom outside edges of the pan with aluminum foil, then place the entire springform pan in a 9 x 13 baking dish.
  19. Fill the baking dish with about two inches of water. Make sure water does not get into the cheesecake mixture. It should also not top the edges of the foil lining the springform pan.
  20. Return the cheesecake dish to the oven and bake until the top is lightly browned, puffed and cracked at the edges, about 40-50 minutes. The center should move only very slightly when the pan is gently shaken.
  21. Remove the cheesecake and allow to cool.
  22. Before serving, sprinkle the top with pecans and mini chocolate chips.
  23. Complete with a drizzle of caramel sauce over the top.
One bag of mini chocolate chips should provide enough for the ganache and the topping.
Recipe by Love & Flour at