IMPOSSIBLE MOCHA-FUDGE CHEESECAKE
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
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
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.
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