Espresso Cheesecake

8 ingredients
2 steps

Ingredients

  • 1/2 c. crushed almond macaroons (40 cookies)
  • 6 Tbsp. butter, softened
  • 4 (8 oz.) pkg. cream cheese, softened
  • 6 sq. semi-sweet chocolate, melted
  • 3 eggs
  • 2/3 c. sugar
  • 1/3 c. milk
  • 2 tsp. instant Espresso

Directions

  1. 1
    In 9 x 3-inch spring-form pan, mix almond macaroons and butter; press on bottom and around side of pan to within 1 inch of top. Set aside.
  2. 2
    (You can also use 1 1/2 cups graham cracker crumbs and 2 teaspoons almond extract in place of the macaroons.)

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