CHOCOLATE MOCHA CHEESECAKE
This is a smooth, and creamy chocolate cheesecake with a kick of coffee flavor. It's like a fancy mochaccino topped with whipped cream in the form of a cheesecake!
Provided by Lily Ernst
Categories dessert
Time 8m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toss the cookie crumbs with the melted butter and press onto the bottom of a 9-inch springform pan.
- Using a handheld mixer, beat the cream cheese and sugar together. Add the instant coffee and blend. Then add the eggs, one at a time and mix until just combined. After adding the last egg, blend until smooth.
- Pour over crust and bake for 40 minutes or until the edges looks dull and there is 2-3 inches of the center that is still wobbly. Remove from the oven and run a thin knife around the edges to loosen cake. Cool before removing the rim. Refrigerate for 4 hours.
- Whip the heavy cream with the sugar and vanilla until soft peaks form. Spread on top of chilled cheesecake and dust with cocoa powder before serving.
Nutrition Facts : Calories 403 calories, Sugar 27.1 g, Sodium 365.6 mg, Fat 26.4 g, SaturatedFat 14.6 g, TransFat 0 g, Carbohydrate 33.7 g, Fiber 0.4 g, Protein 9 g, Cholesterol 132 mg
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
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.
COCOA-MOCHA CHEESECAKE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly. Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan. (Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.) Press until very smooth and even all around. Refrigerate until chilled, at least 2 hours.
- Melt chocolate chips in a double boiler and keep warm. In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts. Set aside.
- Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar. Gradually add softened cream cheese, mixing well after each addition. Stir in melted chocolate, coffee mixture and the cocoa. Mix well. Gradually add sour cream, mixing well after each addition. Fold in melted butter and blend thoroughly but gently. Pour batter over chilled crust in pan. Place pan on heavy cookie sheet and bake 45 minutes. Cut off heat and open oven door, but do not move cheesecake. Let sit in turned-off oven 10 to 15 minutes.
- Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature. Cover and refrigerate overnight. The next day, unfasten the ring from the springform pan and remove. If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.
MOCHA CRUMB CRUST FOR CHEESECAKE
I saw a cheesecake recipe on the Hershey's website which had a separate recipe for a mocha crumb crust. I haven't tried it yet but I think it would be a great change from a regular graham crust or chocolate crust on a plain cheesecake.
Provided by Roxanne J.R.
Categories Cheesecake
Time 13m
Yield 1 9 inch crust
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2161.2, Fat 118.4, SaturatedFat 52.9, Cholesterol 162.5, Sodium 1409.6, Carbohydrate 264.4, Fiber 9.7, Sugar 50, Protein 17
MOCHA CHEESECAKE
Make and share this Mocha Cheesecake recipe from Food.com.
Provided by SweetsLady
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 18
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!
Nutrition Facts : Calories 486.1, Fat 39.6, SaturatedFat 23, Cholesterol 132.5, Sodium 245.9, Carbohydrate 31.7, Fiber 3, Sugar 21.7, Protein 7.3
FROZEN MOCHA CHEESECAKE
This dessert is oh so rich and handy to have in the freezer for unexpected company. I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then! -Sharon Marskamp, St. George, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.
Nutrition Facts :
MOCHA CHEESECAKE WITH CHOCOLATE CRUMB CRUST - WEIGHT WATCHERS
Cheesecake in a slow cooker? Actually, it's a brilliant, delicious idea. The even heat of the slow cooker is akin to the water, and it gives the cake a velvety, smooth texture. Be sure to make it a day ahead; the cake improves in flavor and texture with overnight refrigeration and will last up to four days in the fridge. Before attempting this recipe, check to see that your slow cooker is large enough to accommodate a 7-inch springform pan; a 3 1/2 to 4-quart cooker worked. Each serving is 1/10th of cake. Point Value is 6. I found this recipe in Weight Watchers magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Cheesecake
Time 3h15m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the crust, combine the cookie crumbs and sugar with a fork in a small bowl. Add the butter and mix well. Press into a 7-inch springform pan; refrigerate 15 minutes.
- In another small bowl, blend the coffee granules and the water until dissolved, and set aside.
- With an electric mixer on medium speed, beat the cream cheese and brown sugar in a mixing bowl until very smooth. Beat in the egg substitute. Add the chocolate syrup and the espresso mixture and beat until well mixed, scraping the bowl as necessary. Pour into the crust.
- To place the pan in and remove it from the slow cooker easily, cut two 20x6-inch strips of heavy-duty aluminum foil. Fold each strip lengthwise into thirds. Cross them and place the filled pan in the center of the cross. Bring the four strips up and lift the pan, using as handles. Place the pan in the slow cooker, leaving the foil strips under it. Cover and cook on HIGH until nearly firm but still slightly wobbly in the center, 3-3 1/2 hours. Turn off the slow cooker and let the cake stand, uncovered, until cool enough to handle, about 30 minutes.
- Use the foil strips to lift the pan carefully out of the slow cooker. Cool completely in the pan on a rack; then cover and refrigerate 8 hours or overnight before unmolding and slicing. Just before serving, lightly dust the cake with the cocoa powder.
Nutrition Facts : Calories 356.3, Fat 19.8, SaturatedFat 11.4, Cholesterol 51.4, Sodium 405, Carbohydrate 36.6, Fiber 0.9, Sugar 24.9, Protein 9.1
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