Makeover Frozen Mocha Cheesecake Loaf Recipes

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.

Steps:

• Line a 9x5-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped topping. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices.

Steps:

• Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.

Steps:

• line a 9-in. x5-in. x3-in loaf pan with foil.
• in a bowl combine the cookie crumbs and butter.
• press mixture firmly onto the bottom and 1-1/2 inches up the sides of prepared pan.
• in a mixing bowl beat cream cheese until light.
• add milk and vanilla; mix well.
• fold in whipped cream.
• spoon half of the mixture into another bowl and set aside.
• dissolve coffee in hot water ; fold into remaining cream cheese mixture.
• fold chocolate syrup.
• spoon half of choc. mixture over crust.
• top with half of the cream cheese mixture.
• repeat layers.
• cut through layers with a knife to swirl the choc. (pan will be full).
• cover and freeze for 6 hours or overnight.
• to serve, lift our of pan; remove foil.

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.