CHOCOLATE MOCHA CHEESECAKE
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
Steps:
- 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
CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE
Make and share this Chocolate-Coffee Cheesecake With Mocha Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
- Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
- In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
- Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
- Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
- Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
- Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
- Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
- *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
- Bake at 325° for 1 hour or until almost set; turn oven off.
- Let cheesecake stand in oven, with door closed, 30 minutes.
- Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
- Cover and chill at least 4 hours.
- Remove sides of springform pan; serve with Mocha Sauce.
- To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
- Remove from heat; stir in coffee; serve warm.
Nutrition Facts : Calories 943.2, Fat 71.6, SaturatedFat 44, Cholesterol 286.5, Sodium 470.5, Carbohydrate 59.5, Fiber 2.8, Sugar 50.8, Protein 14.1
LIGHTENED CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE
Steps:
- Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray. Bake at 350°F for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°F.
- Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
- Microwave chocolate in a medium sized, microwave safe bowl until melted, stirring after 30 seconds. Stir reserved cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with knife.
- Bake at 325°F for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove side of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
- Remove sides of springform pan. Serve with Mocha Sauce
- Mocha Sauce:
- Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in coffee. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LIGHT CHOCOLATE COFFEE CHEESECAKE & MOCHA SAUCE
Steps:
- 1. Stir together crushed graham crackers and melted butter; press into bottom and sides of 9-inch springform pan.
- 2. Bake at 350 for 10 minutes. Cool on rack. Reduce oven temp to 325.
- 3. Beat cream cheese and sugar at low speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until blended. Add eggs, 1 at a time until yellow disappears.
- 4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
- 5. Microwave chocolate in medium bowl 1 minute, stirring after 300 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
- 6. Bake at 325 for 1 hour until almost set; turn oven off. Let cheesecake stand for 30 minutes with door closed. Remove from the oven and run a knife around outer edge of cheesecake to loosen from sides (don't remove sides) Cool 1 hour on wire rack, cover and chill for 4 hours.
- 7. Remove sides of springform pan and serve with mocha sauce.
- Mocha Sauce:
- 1. Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2-3 minutes until smooth. Remove from heat and stir in coffee. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
COFFEE CHOCOLATE CHEESECAKE (LIGHTENED VERSION)
I stumbled across this recipe in one of my Southern Living Magazines -- apparently the recipe won the 2005 Southern Living Cook-Off. A registered dietitian revamped the recipe to a "lighter" version and it received the same outstanding ratings from the Test Kitchen Staff as did the original version. Here is the "lightened" version. (I'm wondering if you can substitute Splenda for the sugar as well as using fat free half and half). Let me know if anyone tries to do that.
Provided by Bobbie
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9" springform pan coated with cooking spray.
- Bake at 350°F for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°F.
- Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
- Microwave chocolate in a medium size, microwave safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well (mixture will be thick). Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
- Bake at 325°F for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
- Remove sides of springform pan. Serve with Mocha Sauce.
- For Mocha Sauce:.
- Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat and stir in coffee. Serve warm.
Nutrition Facts : Calories 465.1, Fat 24.6, SaturatedFat 14.7, Cholesterol 138.3, Sodium 300.5, Carbohydrate 44.1, Fiber 1.5, Sugar 34.7, Protein 13.3
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