CHOCOLATE MOCHA CHEESECAKE
This is a smooth, and creamy chocolate cheesecake with a kick of coffee flavor. It's like a fancy mochaccino topped with whipped cream in the form of a cheesecake!
Provided by Lily Ernst
Categories dessert
Time 8m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toss the cookie crumbs with the melted butter and press onto the bottom of a 9-inch springform pan.
- Using a handheld mixer, beat the cream cheese and sugar together. Add the instant coffee and blend. Then add the eggs, one at a time and mix until just combined. After adding the last egg, blend until smooth.
- Pour over crust and bake for 40 minutes or until the edges looks dull and there is 2-3 inches of the center that is still wobbly. Remove from the oven and run a thin knife around the edges to loosen cake. Cool before removing the rim. Refrigerate for 4 hours.
- Whip the heavy cream with the sugar and vanilla until soft peaks form. Spread on top of chilled cheesecake and dust with cocoa powder before serving.
Nutrition Facts : Calories 403 calories, Sugar 27.1 g, Sodium 365.6 mg, Fat 26.4 g, SaturatedFat 14.6 g, TransFat 0 g, Carbohydrate 33.7 g, Fiber 0.4 g, Protein 9 g, Cholesterol 132 mg
CHOCOLATE MOCHA CHEESECAKE
The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!
Provided by Melissa
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 27.9 g, Cholesterol 76 mg, Fat 20.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 12 g, Sodium 216.1 mg, Sugar 19.2 g
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g
CHOCOLATE MOCHA SWIRL CHEESECAKE
Make and share this Chocolate Mocha Swirl Cheesecake recipe from Food.com.
Provided by Courtly
Categories Cheesecake
Time 55m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Lightly grease 13 x 9 baking pan with vegetable shortening.
- Measure out 1/2 cup of cake mix and set aside for filling.
- Place remaining cake mix, melted butter, and 1 egg in mixer bowl. Blend with mixer on low speed for 2 minutes. Stop machine and scrape down sides of bowl. The batter should come together in a ball. With your fingertips, pat the batter evenly over bottom and 1 inch up sides of prepared pan, smoothing it out with your fingers until the top if smooth. Set pan aside.
- For filling, place cream cheese and condensed milk in mixing bowl that was used to make the crust, and with the same beaters (no need to clean them). Blend with mixer on low speed just until combined, 30 seconds. Stop machine and add reserved cake mix, remaining 3 eggs, sour cream, vanilla, and coffee powder and beat on medium speed for 1 minute. Stop machine an scrape down sides of bowl. Remove 1 cup of batter, place it in small bowl, and whisk in the melted chocolate until the mixture is well combined. Set the chocolate mixture aside.
- Pour the coffee-flavored filling onto the crust and spread with rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. With a tablespoon, drop chocolate mixture on top of the filling. With a dinner knife, swirl the chocolate mixture around in the batter to create a marbled effect. Place pan in the oven. Bake cheesecake until it looks shiny and center no longer jiggles when you shake the pan, 35-40 minutes. Remove pan from oven and place it on wire rack to cool, 30 minutes. Lightly cover pan with plastic wrap and place pan in refrigerator to chill for at least 1 hour. Cut into squares and serve.
Nutrition Facts : Calories 314.2, Fat 19.5, SaturatedFat 9.7, Cholesterol 78, Sodium 351.8, Carbohydrate 31.9, Fiber 1.1, Sugar 21.8, Protein 6.2
MOCHA SWIRL CHEESECAKE
Wow!! I am a cheesecake fanatic, and here is another recipe that I just love - hope you enjoy it also!!
Provided by Chef mariajane
Categories Cheesecake
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F
- Over hot, not boiling water, combine chocolate chips, 1/2 cup sugar and coffee. Heat until smooth. Remove; set aside.
- Combine wafer crumbs and butter. press firmly onto bottom and up sides of 10-inch springform pan.
- In bowl, beat cream cheese until fluffy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla.
- Add eggs, one at a time. Beat well before adding the next one.
- Divide batter in half. Stir melted chocolate into 1/2 of the batter. Pour into pan. Cover with plain batter. With a knife, stir chocolate batter through making a marble effect.
- Cook 50-60 minutes. Refrigerate.
Nutrition Facts : Calories 477.5, Fat 31, SaturatedFat 18.2, Cholesterol 151.8, Sodium 266.6, Carbohydrate 45.8, Fiber 1.3, Sugar 37.8, Protein 7.8
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
MOCHA SWIRL CHEESECAKE
A cream-cheesy mix of instant coffee, cinnamon and vanilla team up with a chocolate-cookie crust in this dreamy Mocha Swirl Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 3h55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup batter to small bowl; stir in cinnamon.
- Stir 2 Tbsp. instant coffee granules into remaining batter; pour into pie crust. Top with spoonfuls of cinnamon batter; swirl with knife several times.
- Bake for 35 to 40 min. or until center is almost set. Cool completely on rack.
- Refrigerate at least 3 hours or overnight.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
EASY PHILADELPHIA MOCHA CHEESECAKE
Meet the Easy PHILADELPHIA Mocha Cheesecake-a creamy cheesecake where chocolate and coffee come together in a chocolate cookie crust and become mocha.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat first 3 ingredients with mixer until well blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE
Categories Cake Coffee Food Processor Mixer Chocolate Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 13
Steps:
- For crust:
- Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
- For filling:
- In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
- Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
- Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
- Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.
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