Best Mocha Fudge 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.

IMPOSSIBLY EASY MOCHA FUDGE CHEESECAKE



Impossibly Easy Mocha Fudge Cheesecake image

Number Of Ingredients 15

1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur or strong brewer coffee, cooked to room temperature
2 (8-ounce) packages (each) cream cheese, softened
3/4 cup Original Bisquick®
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
3 ounces semisweet chocolate chips, melted and cooled
Chocolate Topping (below)
Chocolate Topping:
1 ounce semisweet baking chocolate, melted and cooked
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 (8-ounce) container sour cream
1 teaspoon vanilla extract

Steps:

  • 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Stir coffee and liqueur until coffee is dissolved.2. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.3. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator.Chocolate Topping1 ounce semisweet baking chocolate, melted and cooled2 tablespoons powdered sugar1 tablespoon coffee liqueur, if desired1 container (8 ounces) sour cream1 teaspoon vanillaStir chocolate, powdered sugar and liqueur in small bowl until blended. Stir in sour cream and vanilla.HIGH ALTITUDE (3500 to 6500 feet): Bake about 40 minutes.NUTRITION FACTS: 1 Serving: Calories 490 (Calories from Fat 295) Fat 33g (Saturated 19g) Cholesterol 160mg Sodium 360mg Carbohydrate 40g (Dietary Fiber 1g) Protein 9g % DAILY VALUE: Vitamin A 24% Vitamin C 0% Calcium 10% Iron 10% DIET EXCHANGES: Not RecommendedBETTY'S TIP: Dress up this chocolate-lover's cheesecake with a few chocolate curls, a drizzle of raspberry sauce or a dusting of powdered sugar.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MOCHA-FUDGE CHEESECAKE



Mocha-Fudge Cheesecake image

If you can't decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 8

Number Of Ingredients 13

1 tablespoon instant coffee granules or crystals
3 tablespoons coffee-flavored liqueur
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
3/4 cup Original Bisquick™ mix
1 teaspoon vanilla
3 eggs
3 oz semisweet baking chocolate, melted, cooled
1 oz semisweet baking chocolate, melted, cooled
2 tablespoons powdered sugar
1 tablespoon coffee-flavored liqueur, if desired
1 container (8 oz) sour cream
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
  • In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer 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).
  • In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 39 g, Cholesterol 160 mg, Fiber 2 g, Protein 10 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 360 mg

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