Jamocha Cheesecake Recipes

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IMPOSSIBLE MOCHA-FUDGE CHEESECAKE



Impossible Mocha-Fudge Cheesecake image

Make and share this Impossible Mocha-Fudge Cheesecake recipe from Food.com.

Provided by Katrina

Categories     Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3/4 cup original Bisquick baking mix
1 teaspoon vanilla
3 eggs
3 ounces semisweet baking chocolate, melted and cooled
1 ounce semisweet baking chocolate, melted and cooled
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 (8 ounce) container sour cream
1 teaspoon vanilla

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.

LAYERED MOCHA CHEESECAKE



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
FILLING:
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
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional

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.

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