MOCHA-FUDGE CHEESECAKE
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
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
MARBLED CAPPUCCINO FUDGE CHEESECAKE
I came up with this recipe because I love the frozen cappuccino drinks at coffee shops and wanted a cheesecake with the same goods. If you try it, don't hold the whip. The creamy mocha-infused topping is the best part! -Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 17
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, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 7-9 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 625 calories, Fat 43g fat (26g saturated fat), Cholesterol 180mg cholesterol, Sodium 382mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 10g protein.
FABULOUS FUDGE CHEESECAKE
This fudgy cheesecake is particularly popular with my two children. It's also a favorite with guests at the cheesecake party my wife and I host every year.-Scott Fox, Fergus Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 446 calories, Fat 26g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 204mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
REDUCED CALORIE IMPOSSIBLE CHEESECAKE
Make and share this Reduced Calorie Impossible Cheesecake recipe from Food.com.
Provided by Mysterygirl
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Grease 9 inch pie plate.
- Place milk, 2 tsp vanilla, eggs, 1 cup sugar, and Bisquick in blender container.
- Cover and blend on high 15 seconds.
- Add cream cheese.
- Cover and blend on high 2 minutes.
- Pour into pie plate.
- Bake 40-45 minutes, or until center is firm.
- Combine sour cream, 2 tsp vanilla, and 2 tbs sugar.
- Spread over cheesecake that has cooled.
Nutrition Facts : Calories 112.2, Fat 1.8, SaturatedFat 0.9, Cholesterol 8, Sodium 373.6, Carbohydrate 9.8, Sugar 2.9, Protein 12.5
IMPOSSIBLY EASY MOCHA FUDGE CHEESECAKE
Number Of Ingredients 15
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
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IMPOSSIBLY EASY MOCHA FUDGE CHEESECAKE RECIPE
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- Heat oven to 350°. Spray three 10-oz custard cups with cooking spray. Stir coffee and liqueur in small bowl until coffee is dissolved. In small bowl, beat coffee mixture, cream cheese, baking mix, sugar, vanilla, egg and chocolate with electric mixer on high speed 1 minute. Spoon into custard cups.
- Place custard cups on ungreased cookie sheet about 20 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake may be cracked).
- In small bowl, stir powdered sugar, liqueur, sour cream and vanilla, until blended. Carefully spread over cheesecakes. Cool 30 min. Refrigerate at least 2 hours until chilled. Sprinkle with chocolate shavings before serving. Store covered in refrigerator.
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