Cafe au Lait Cheesecake

1. 1

   Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).

2. 2

   Microwave chocolate and coffee in large microwaveable bowl on HIGH 2 min.

3. 3

   or until chocolate is almost melted, stirring after 1 min.

4. 4

   Stir until chocolate is completely melted.

5. 5

   Add cream cheese and sugar; beat with electric mixer on medium speed until well blended.

6. 6

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

7. 7

   Stir in orange zest.

8. 8

   Pour into greased 9-inch springform pan.

9. 9

   Bake 1 hour or until center is almost set.

10. 10

    Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

11. 11

    Refrigerate 4 hours or overnight.

12. 12

    Mix cocoa and cinnamon; sprinkle over cheesecake.

13. 13

    Garnish with chocolate-covered coffee beans, if desired.

14. 14

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.