Kauai Coffee Cheesecake Recipe
Makes 24 mini coffee cheesecakes (two regular muffin tins)
Kauai Coffee Cheesecake Islands
IngredientsFor the crust
- 1 package graham crackers, crushed (about 1 1/2 cups)
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
- 2 tablespoons Kauai Coffee, brewed strong. We recommend a dark roast like Peaberry, Mundo Novo, or Rooster Alarm
For the filling
- 3 tablespoons of Kauai Coffee, brewed strong
- 24 oz. cream cheese, softened
- 1 14 oz. can sweetened, condensed milk
- 1/2 cup white chocolate, melted
- 1/2 cup macadamia nuts, toasted and chopped
- 4 large eggs
For the decor
- 24 cupcake liners
- 1 pastry bag with metal tip
- parchment paper
- 12 chocolate-filled, wafer cookie straws
- 1/2 cup green candy melts
- Sprinkles of choice
- Preheat your oven to 325 degrees Fahrenheit. Line muffin tins with foil cupcake liners and set it aside.
- Place graham crackers into a food processor and pulse until there are no large crumbs - it should resemble the texture of coarse sand. If you do not have a food processor, add your crackers to a large resealable plastic bag and crush with the bottom of a glass, or rolling pin until you reach the desired texture.
- Mix 1 1/2 cups of crushed crackers with two tablespoons of sugar, 2 tablespoons Kauai Coffee and three tablespoons of butter. Crumb mixture should stick together when pressed.
- Using a cookie scoop or heaping tablespoon place crumb mixture in the bottom of each prepared muffin tin and press it firmly into place with the bottom of a glass.
- Melt the white chocolate in the microwave and stir in three tablespoons of Kauai Coffee until it reaches a syrup-like consistency.
- Using a stand or hand mixer, beat the cream cheese until smooth and fluffy. Add in the sweetened condensed milk and mix gently until combined. Then, add the melted white chocolate and coffee mixture to the cream cheese and stir gently.
- Next, add room temperature eggs one at a time to the mixing bowl and mix until just blended. Finally, gently fold in toasted and chopped macadamia nuts.
- Fill the prepared liners with 1/4 cup of filling and bake until the center of each cheesecake is almost set - about 20 minutes. If you live in a dry climate, place a small pan of water on the bottom rack of the oven. The steam will help prevent the cheesecakes from cracking during the bake.
- While your cheesecakes are baking, melt the green candy melts according to package instructions.
- Fill a pastry bag fitted with a metal piping tip with the melted candy and pipe palm leaf shapes onto parchment paper. Before each shape is set, gently press sprinkles or candy of choice into the chocolate to decorate your tree.
- Once the leaves are set, peel them from the parchment paper and adhere them to the top of your wafer cookie rolls with a drop of melted chocolate.
- When your cheesecakes are out of the oven and cool, stick a cookie palm into the center of the island and enjoy!
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