Mocha Cheesecake With Chocolate Crumb Crust Weight Watchers Recipes

MOCHA CHEESECAKE

Steps:

• Preheat oven to 400* degrees F.
• Mix crust ingredients together, press into 9in pie plate.
• Bake for 5 minutes.
• Melt chocolate in large bowl, I do this in the microwave.
• Add cream cheese, eggs, and sugar.
• Beat on med for 2 minutes, until creamy.
• Add instant coffee and salt; mix well.
• Pour into crust.
• Bake at 400* for 10 minutes.
• Reduce oven temperature to 325* degrees F.
• Continue baking for 50-60 minutes, until set.
• Turn oven off; leave cheesecake in oven until it has cooled.
• In small saucepan, bring topping ingredients to a boil.
• Remove from heat and stir until smooth.
• Cool.
• Drizzle over cheesecake.

MOCHA CHEESECAKE

Steps:

• Preheat oven to 325.
• Crust:.
• Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
• Filling:.
• Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
• Dissolve coffee granules with whipping cream.
• Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
• Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
• Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
• Flavored Whipping Cream:.
• Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
• Enjoy!

MOCHA CHIP CHEESECAKE

Steps:

• In a mixing bowl, add the chocolate wafer crumbs and sugar; stir to mix.
• Add the melted butter; stir to combine.
• Press mixture onto the bottom and 2 inches up the sides of a greased 9-inch springform pan; set aside.
• In another mixing bowl, add the cream cheese and sugar; beat until smooth.
• Add the flour; beat well.
• Add the eggs; beat on low speed just until combined.
• In a smaller bowl, add the whipping cream and coffee granules; let sit for 1 minute.
• Add the coffee/whipping cream mixture and the vanilla to the cream cheese mixture; beat just until mixed.
• Fold in 3/4 cup chocolate chips.
• Pour mixture into prepared crust.
• Sprinkle with remaining chocolate chips.
• Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water.
• Place in oven and bake at 325° for 50-55 minutes or until center is almost set.
• Cool on a wire rack for 1 hour.
• Refrigerate overnight.
• Remove sides of the pan.
• Let stand at room temperature for 30 minutes before serving.

MOCHA CRUMB CRUST FOR CHEESECAKE

Steps:

• Heat oven to 350°F
• Stir together crumbs, sugar, cocoa and instant espresso in medium bowl.
• Add butter; stir until well blended.
• Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan.
• Bake 8 minutes; cool slightly.

MOCHA SWIRL CHEESECAKE

Steps:

• For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Splenda. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
• For Cheesecake, beat cream cheese and 3/4 cup Splenda in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
• Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Splenda, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
• Bake in preheated 325*F. oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.