Disclosure of Material Connection: This is a "sponsored post." The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
With Easter and Mother’s Day coming up soon, I have a great recipe for you to use while entertaining. If you love coffee and cheesecake, then this one is the perfect blend – Coffee Cheesecake Pie, featuring the U.S. family-owned Community Coffee Company.
This make-ahead dessert features 100% Arabica coffee and a yummy chocolate wafer crust – plus, there’s no last-minute frosting, garnishing or fussing. It’s entertaining made easy!
I am happily sipping on my Community Coffee Southern Bread Pudding coffee while writing this up. It is so delicious with hints of brown sugar and caramel. Mmm… You can see our past review here and make sure to check out their Military Match program.
Coffee Cheesecake Pie
- 1 cup chocolate wafer crumbs (from about 20 wafers) or graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons butter, melted
- ¼ cup bittersweet or semisweet chocolate chips
- 2 tablespoons strongly-brewed Community® coffee
- 2 (8-ounce) packages Neufchatel cheese (lower fat than cream cheese), softened
- ½ cup granulated sugar
- ⅓ cup strongly-brewed Community® coffee, cooled
- 1 teaspoon vanilla
- 2 large eggs
- Preheat oven to 350°F.
- To make crust, combine wafer crumbs and 2 tablespoons sugar. Add butter and thoroughly mix. Place in 9-inch pie pan sprayed with vegetable cooking spray; evenly press up sides and over bottom. Refrigerate until ready to fill.
- In small microwave-safe measuring cup or bowl, place chocolate chips and 2 tablespoons coffee. Heat coffee to a simmer in microwave; do not boil. Stir until completely smooth. Set aside to cool.
- In a large mixing bowl, beat Neufchatel cheese and ½ cup sugar until smooth. Add ⅓ cup coffee and vanilla; mix until combined and smooth. Add eggs 1 at a time, mixing on low speed and scraping bowl after each until blended. Pour over reserved crust.
- Drizzle reserved coffee mixture all over filling; gently swirl with a knife tip. Bake in middle of oven for 30-40 minutes or until center is almost set. Let cool completely. Cover and refrigerate at least 4 hours.
- Cut into 8 slices and serve.