Chocolate Mocha Cheesecake Recipes

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Chocolate Mocha Cheesecake image

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

1 & ¼ cup chocolate Oreo cookie baking crumbs
3 tbsp melted butter
750 grams Philadelphia Chocolate Cream Cheese, softened (see notes for alternative)
¾ cup sugar
2 tbsp instant coffee (dissolved in 2 tbsp of boiling hot water)
3 eggs
1 cup whipping cream
2 tbsp sugar
1 tsp vanilla
cocoa powder for dusting


  • 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


Mocha Cheesecake image

This sinfully decadent Mocha Cheesecake recipe starts with a thick crust of crushed chocolate creme-filled sandwich cookies. It's a quadruple chocolate cheesecake altogether, infused with coffee, and smothered in a thick layer of silky, luscious semi-sweet chocolate ganache. This Mocha Cheesecake is out-of-this-world amazing, and a must-try for coffee lovers!

Provided by Sarah @ The Gold Lining Girl

Categories     Cheesecake

Time 1h30m

Number Of Ingredients 14

1 - 12 oz. package chocolate creme-filled sandwich cookies
3 tbsp. sugar
4 tbsp. melted butter
3 - 8 oz. packages cream cheese (softened)
1 1/2 c. sugar
3 eggs (at room temperature)
2 tbsp. vanilla
2 shots espresso or 1/4 c. *strongly* brewed coffee
2 packets instant coffee granules
6 oz. semi-sweet baking chocolate (broken into pieces)
1 c. semi-sweet chocolate chips
6 oz. semi-sweet baking chocolate (broken into pieces)
1/3 c. heavy cream
3 tbsp. butter


  • In a food processor, pulse cookies until they are fine crumbs.
  • In a medium bowl, whisk together cookie crumbs, sugar, and melted butter, stirring until combined.
  • Press into the bottom of a 9-inch springform pan.
  • In a large mixing bowl, beat cream cheese until smooth.
  • Add sugar, beating until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla.
  • In a small bowl or mug, stir together espresso and instant coffee granules, until coffee granules are dissolved.
  • Add to cream cheese mixture.
  • In a small microwave-safe bowl, heat the baking chocolate at 20-30 second intervals, or until melted and smooth. Do not microwave for too long or it risks scorching the chocolate. Use short intervals.
  • With the mixer running on low, drizzle the chocolate into the cream cheese mixture, beating until combined.
  • Fold in chocolate chips.
  • Pour batter into prepared springform pan.
  • Bake at 325 for about 75 minutes, or until the center is slightly jiggly, and the edges are golden.
  • Remove to a wire rack to cool completely.
  • In a small microwave-safe bowl, combine the chocolate, heavy cream, and butter.
  • Heat at 20-30 seconds intervals, and whisk until mixture is melted and smooth. Do not overheat or microwave for long intervals or it risks scorching the chocolate and/or cream.
  • Pour ganache over top of the cheesecake, and allow to set, about 15-20 minutes.
  • Cut and serve.
  • Store in the refrigerator.


Chocolate Mocha Cheesecake image

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

1 ½ cups chocolate cookie crumbs
⅓ cup butter, melted
4 (1 ounce) squares semisweet chocolate, chopped
12 ounces cream cheese, room temperature
½ cup brown sugar
2 tablespoons cornstarch
2 eggs
3 tablespoons coffee flavored liqueur


  • 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 image

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

1-1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 large eggs, lightly beaten
2 cups semisweet chocolate chips, melted and cooled
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional


  • 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.


Mocha Blanca Cheesecake image

This recipe is for the serious cheesecake lover. It is very rich and definitely not low fat. It is best to prepare for dinner guests where a little slice will go a long way. I prefer to make it without the topping, but it is just as good with it. The longer you are able to refrigerate it before serving the better it gets. Enjoy!

Provided by Elizabeth Wood

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 5h45m

Yield 8

Number Of Ingredients 14

1 cup crushed vanilla wafers
2 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee powder
2 tablespoons coffee-flavored liqueur (such as Kahlua®)
4 (1 ounce) squares semisweet chocolate, grated
2 pounds cream cheese, room temperature
1 cup white sugar
4 eggs, room temperature
1 cup sour cream
2 tablespoons white sugar
1 teaspoon coffee-flavored liqueur (such as Kahlua®)
1 teaspoon unsweetened cocoa powder


  • To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
  • Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
  • Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
  • Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
  • Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
  • Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
  • Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
  • Bake in a preheated oven for 1 hour.
  • Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
  • For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
  • Refrigerate at least 4 hours or overnight before serving.

Nutrition Facts : Calories 828.7 calories, Carbohydrate 60.7 g, Cholesterol 238.1 mg, Fat 60 g, Fiber 1.8 g, Protein 14.8 g, SaturatedFat 35 g, Sodium 476.1 mg, Sugar 38.9 g


Frozen Mocha Cheesecake image

This dessert is oh so rich and handy to have in the freezer for unexpected company. I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then! -Sharon Marskamp, St. George, Ontario

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-16 servings.

Number Of Ingredients 11

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2/3 cup chocolate syrup
1 tablespoon instant coffee granules
1 teaspoon hot water
1 cup whipped cream


  • Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.

Nutrition Facts :


Cocoa-Mocha Cheesecake image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 19

2-1/2 cups graham-cracker crumbs
1/4 cup unsweetened cocoa
1/4 cup sugar
3/4 cup (1-1/2 sticks) plus 2 tablespoons melted butter
8 oz. (1-1/3 cups) semisweet chocolate chips
2 tsp. instant coffee
1 tsp. water
1 tsp. vanilla extract
1/2 tsp. orange extract
3 large eggs
3/4 cup sugar
3 8 oz. packages cream cheese, softened
2 Tbs. unsweetened cocoa
3 cups sour cream
1/4 cup (1/2 stick) melted butter
Melted dark chocolate (optional garnish)
Orange candy (optional garnish)
Chocolate-covered espresso beans (optional garnish)
Orange zest (optional garnish)


  • For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly. Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan. (Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.) Press until very smooth and even all around. Refrigerate until chilled, at least 2 hours.
  • Melt chocolate chips in a double boiler and keep warm. In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts. Set aside.
  • Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar. Gradually add softened cream cheese, mixing well after each addition. Stir in melted chocolate, coffee mixture and the cocoa. Mix well. Gradually add sour cream, mixing well after each addition. Fold in melted butter and blend thoroughly but gently. Pour batter over chilled crust in pan. Place pan on heavy cookie sheet and bake 45 minutes. Cut off heat and open oven door, but do not move cheesecake. Let sit in turned-off oven 10 to 15 minutes.
  • Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature. Cover and refrigerate overnight. The next day, unfasten the ring from the springform pan and remove. If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.


Chocolate Mocha Swirl Cheesecake image

Make and share this Chocolate Mocha Swirl Cheesecake recipe from

Provided by Courtly

Categories     Cheesecake

Time 55m

Yield 20 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package plain devil's food cake mix
4 tablespoons butter, melted
4 large eggs
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup sour cream
2 teaspoons vanilla extract
1 tablespoon instant coffee powder
2 ounces semisweet chocolate, melted


  • 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


Easy PHILADELPHIA Mocha Cheesecake image

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

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 tsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. hot water
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
2 eggs
1 chocolate cookie crumb crust (6 oz.)


  • 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


Mocha-Orange Cheesecake image

Categories     Cake     Coffee     Liqueur     Food Processor     Chocolate     Dessert     Bake     Cream Cheese     Orange     Sour Cream     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 19

21 Pepperidge Farm Orange Milano cookies (10 ounces), broken into pieces
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons instant espresso powder
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons coffee liqueur
2 tablespoons Grand Marnier or other orange liqueur
2 tablespoons instant espresso powder
3 large eggs
1 1/2 cups sour cream
6 tablespoons (packed) powdered sugar
4 teaspoons instant espresso powder
Orange slices (optional)
Chocolate curls (optional)


  • For Crust:
  • Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
  • For Filling:
  • Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
  • Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
  • For Topping:
  • Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
  • Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
  • Cut around pan sides; release. Top with oranges and chocolate, if desired.


Dark Chocolate Mocha Cheesecake image

This is very similar to recipe #414264, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.

Provided by Elisabetta47

Categories     Cheesecake

Time 1h40m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups chocolate cookies, finely crushed
1/3 cup butter, softened
1/2 tablespoon sugar
2 1/2 ounces dark chocolate, 80 g (70% cocoa if possible)
16 ounces cream cheese, softened (about 500 g)
4 eggs, room temp
3/4 cup sugar
2 teaspoons instant coffee (decaf works fine)
2 -3 tablespoons powdered sugar
1 ounce dark chocolate


  • Butter sides & bottom of an 8" springform pan.
  • Combine cookie crumbs, butter & sugar in mixer.
  • Press mixture evenly onto pan bottom.
  • Melt chocolate in double-boiler & stir smooth.
  • Beat cream cheese until smooth, then add eggs, one at a time.
  • Gradually add sugar, mixing well until blended.
  • Add melted chocolate, coffee & stir to blend.
  • Turn mixture into prepared pan.
  • Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
  • Cool on counter for 45 min., cover & chill overnight.
  • Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
  • Melt chocolate in double-boiler.
  • Brush on cleaned & dried fresh leaves (Ficus work well).
  • Place on small, paper-lined pan & freeze overnight.
  • Peel leaves & put back in the freezer until time to place on cake & serve.
  • HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!

Nutrition Facts : Calories 311.3, Fat 24.5, SaturatedFat 13.9, Cholesterol 117.3, Sodium 216.9, Carbohydrate 21.1, Fiber 1.5, Sugar 16.7, Protein 5.7

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2012-11-20 Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce …
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2021-08-13 To prepare the mocha filling, start by melting the chocolate in the microwave of bain Mary, then let it cool down a bit for few minutes. Put the oven rack in the middle and place on top of it a baking sheet then turn it on and …

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2016-07-21 In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork. Add melted butter and mix everything until your have a coarse mixture. Dump this cookie mixture into a 6 …

2005-07-14 Repeat with bittersweet chocolate. In large bowl, beat cream cheese until smooth; beat in sugar, scraping down side often. Beat in eggs, 1 at a time, beating well after each and scraping down bowl. Beat in cream, coffee liqueur and milk chocolate until blended. Transfer one-third of the batter to separate bowl; whisk in bittersweet chocolate ...

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Advertisement. Step 2. Bake at 350° for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 325°. Step 3. Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until blended. Add coffee liqueur, coffee granules, and 1 teaspoon vanilla, beating at low speed until well blended.

2021-08-24 In a very large bowl beat the cream cheese until smooth (about 2 minutes). Beat in the sugar and cornstarch until combined. Turn off the mixer and scrape down the sides of the bowl to ensure there are no lumps. Beat in the eggs 1 at a time, turning off the mixer and scraping down the sides in between each addition.

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2021-07-20 Remove the tin from the fridge and cover the whole base with the cheesecake filling, then gently drop the tin onto the kitchen counter 5 to 10 times to let any bubbles out. Place the cheesecake in the fridge for at least 6 hours, or preferably overnight. Remove the cheesecake from the tin.

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Instructions. To make crust, preheat oven to 325 F (160 C). In a small mixing bowl, use a fork to stir wafer crumbs with 1/4 cup sugar and melted butter until crumbly. Press into bottom and up ...

Espresso Chocolate Cheesecake Harris Recipe | Epicurious hot Bake cheesecake in middle of oven 1 1/2 hours. Turn off oven and let cheesecake stand 15 minutes with oven door closed. Transfer cheesecake in pan to a …

2015-02-07 Preheat your oven to 350 degree and butter the sides of a springform cheesecake pan. Start by preparing your crust. Blend your cookies in a food processor until finely ground and then mix in the sugar and melted butter until combined. Press crumbs evenly onto bottom and slightly up the sides of the springform pan.

2022-01-21 Pour the filling into the hardened crust. Refrigerate for at least 6 hours. 6. Finally, make the ganache. Add the chopped chocolate to a heat-proof bowl. In a double boiler, add the cream and heat until boiling. Pour over the chopped chocolate and allow to melt for 2 minutes before stirring together. 7.

Baking Recipes for Any Occasion! Browse through our wide range of cake, cookies, muffin recipes. From an easy white chocolate cake which is perfect for afternoon tea, to a more challenging multi layered cake for a birthday, there’s a recipe for everyone! Next time you’re baking, why not try a new shape, or a new and exciting flavour like coconut and pineapple.

Step 2. To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Step 3. To prepare filling, combine cocoa and Kahlua, and stir well with a whisk. Beat cheeses and sour cream at high speed of a mixer until smooth.

This icing recipe uses honey, no sugar so it s great for a healthy diet and for diabetics. Preheat your oven to 325. Preheat oven to 350 degrees f. Line two 9 inch cake tins with buttered, greaseproof baking paper. Preheat the oven to 325f and spray the …

2020-06-15 Beat the cream cheese until smooth and fluffy (either in a stand mixer, using an electric whisk or good old-fashioned elbow grease). Add in the condensed milk and cooled white chocolate, beat until fully combined. Beat in the eggs, dissolved coffee, vanilla extract and icing sugar until smooth and creamy.

2020-01-31 Generously spray a 9 inch springform pan with a flour-based baking spray. Set to the side. Optional step: Line the bottom and sides of the springform pan with parchment paper, then spray once more with the baking spray. Using a small food processor, pulverize the chocolate wafers into fine crumbs.

Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.

2019-01-15 Press mixture into the bottom of the prepared pan. Place chocolate chips and heavy cream in a microwave safe bowl; microwave for 45 seconds, stir, and microwave again in 15 second intervals until melted, if necessary. Stir until combined. In a large bowl with a handheld or stand mixer, beat the cream cheese until smooth.

2021-01-08 To make the base, add walnuts, cacao powder, coffee, and salt to your food processor. Blitz for a minute or so until the ingredients break down into a rough crumb consistency. Then add the dates and cashew butter and blitz again until the ingredients stick together to form a dough.

2018-01-29 To one half, add the melted milk chocolate and mix together. In the other, add the Camp Coffee extract and mix till combined as well. When mixed, dollop the mixtures onto the biscuit base randomly and swirl them together. Smooth over the top – Refrigerate for 6+ hours to set, of preferably over night.

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