Impossible Mocha Fudge Cheesecake Recipes

IMPOSSIBLE MOCHA-FUDGE CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Grease pie plate, 9x1 1/2 inches.
• Mix coffee and liqueur until coffee is dissolved.
• Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl 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).
• Carefully spread Chocolate Topping over cheesecake.
• Refrigerate at least 3 hours before serving.
• Cover and refrigerate any remaining cheesecake.
• Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
• Stir in sour cream and vanilla.

MOCHA-CARAMEL FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
• Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
• Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

MOCHA-FUDGE CHEESECAKE

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.

MOCHA FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
• Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan.
• Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork.
• Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.

IMPOSSIBLY EASY MOCHA FUDGE CHEESECAKE

Steps:

• 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Stir coffee and liqueur until coffee is dissolved.2. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.3. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator.Chocolate Topping1 ounce semisweet baking chocolate, melted and cooled2 tablespoons powdered sugar1 tablespoon coffee liqueur, if desired1 container (8 ounces) sour cream1 teaspoon vanillaStir chocolate, powdered sugar and liqueur in small bowl until blended. Stir in sour cream and vanilla.HIGH ALTITUDE (3500 to 6500 feet): Bake about 40 minutes.NUTRITION FACTS: 1 Serving: Calories 490 (Calories from Fat 295) Fat 33g (Saturated 19g) Cholesterol 160mg Sodium 360mg Carbohydrate 40g (Dietary Fiber 1g) Protein 9g % DAILY VALUE: Vitamin A 24% Vitamin C 0% Calcium 10% Iron 10% DIET EXCHANGES: Not RecommendedBETTY'S TIP: Dress up this chocolate-lover's cheesecake with a few chocolate curls, a drizzle of raspberry sauce or a dusting of powdered sugar.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

IMPOSSIBLE CHEESECAKE

Steps:

• Heat oven to 350 degrees.
• Grease 9 inch pie plate.
• Place milk, 2 t.
• vanilla, eggs,1 c.
• sugar, and bisquick in blender container.
• Cover and blend on high 15 seconds.
• Add cream cheese.
• Cover and blend on high 2 minutes.
• Pour into pie plate.
• Bake 40-45 minutes, or until center is firm.
• Combine sour cream, 2 t.
• vanilla, and 2 T.
• sugar.
• Spread over cheesecake that has cooled.