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.
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
EASY MOCHA CHEESECAKE
If you can open a package of cheesecake mix and an envelope of flavored coffee, you're about halfway to making this mocha magic happen!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix Crust Mix, sugar and margarine in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs onto bottom of pie plate with dry measuring cup.
- Beat milk, cappuccino mix and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.
- Refrigerate at least 1 hour or until ready to serve. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 52 g, Fiber 1 g, Sugar 35 g, Protein 5 g
MOCHA BLANCA CHEESECAKE
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
Steps:
- 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
MOCHA-FUDGE CHEESECAKE
If you can't decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
- In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.
- Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked).
- In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
Nutrition Facts : Calories 520, Carbohydrate 39 g, Cholesterol 160 mg, Fiber 2 g, Protein 10 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 360 mg
FROZEN MOCHA CHEESECAKE
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
Steps:
- 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 :
MOCHA TRUFFLE CHEESECAKE
I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. -Shannon Dormady, Great Falls, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan., In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.
Nutrition Facts : Calories 484 calories, Fat 28g fat (16g saturated fat), Cholesterol 109mg cholesterol, Sodium 389mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.
DECADENT MOCHA CHEESECAKE BROWNIES
This prize-winning recipe combines a dark, moist mocha brownie with a thick and creamy cheesecake layer to create a decadent and beautiful dessert.
Provided by larkspur
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
- Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
- Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
- Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
- Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
- Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 26.8 g, Cholesterol 67.8 mg, Fat 16.9 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 197.1 mg, Sugar 19.9 g
FLUFFY MOCHA CHEESECAKE
Coffee and chocolate are at it again-this time in a sumptuous mocha cheesecake that takes just 15 minutes to put together.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Microwave chocolate and butter in small microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 10 minutes or until chocolate is firm.
- Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add flavored instant coffee; mix well. Gently stir in whipped topping. Spoon into crust.
- Refrigerate 3 hours or until firm. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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
FROZEN MOCHA CHEESECAKE
There's another recipe by the same name here, and judging by the ingredients, the end result would taste similar. This recipe is for those die-hard 'must cook from scratch' cooks! Perfect on a hot summer day after a light meal. (Cook time is freezing time.)
Provided by Swan Valley Tammi
Categories Frozen Desserts
Time 8h30m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- For crust: Melt butter in medium saucepan over medium heat. Stir in crumbs, sugar and cocoa.
- Reserve 1/2 cup. Press remaining crumbs into ungreased 9 inch springform pan, bottom and sides. (I use my 8x8 Pyrex dish and just put the crumbs on the bottom.).
- For filling: Beat cheese until fluffy.
- Beat in milk and syrup.
- Dissolve coffee in water; add to cheese mixture.
- In a separate bowl, beat cream until stiff. Fold into cheese batter.
- Pour into prepared pan and scatter reserved crumbs over top.
- Freeze at least 8 hours before serving.
Nutrition Facts : Calories 515, Fat 33.8, SaturatedFat 20.5, Cholesterol 102.8, Sodium 298.7, Carbohydrate 49, Fiber 1.6, Sugar 37.2, Protein 7.2
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