Mocha Truffle Cheesecake Recipes

Steps:

• Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.
• Melt bittersweet chocolate as directed on package. Cool 5 minutes or until slightly cooled. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating just until blended. Add cooled chocolate; mix well. Add 2 containers sour cream, instant coffee granules, vanilla and salt; beat until smooth. Stir in 36 of the truffles. Pour into crust-lined pan.
• Bake at 350°F. for 45 to 55 minutes or until edges are set. Turn off oven; let stand in oven with door slightly ajar for 10 minutes. Cool in pan on wire rack for 30 minutes. Refrigerate 3 hours or until chilled.
• Before serving, remove sides of pan. Melt white chocolate baking bar as directed on package. Add about half of the container of sour cream; beat until smooth. Stir in remaining sour cream. Spread over top of cooled cheesecake.
• Cut remaining 8 truffles in half diagonally. Place cut side down around edge of cheesecake.

Steps:

• In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan., In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 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. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

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.

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.

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.

Steps:

• Line a baking sheet with waxed paper.
• Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.
• Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
• Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.

Steps:

• Crust:.
• Mix together the crust ingredients. Press into the bottom of a lightly greased 9x13-inch pan. Bake in a preheated 350°F oven for 8 minutes. Remove from oven & set aside while mixing the filling.
• Filling:.
• Beat the cream cheese till light and fluffy; add the remaining ingredients, blend well. Pour on top of the partially baked crust. Bake for 23-25 minutes or until edges are lightly browned and center is slightly set. Cool on a wire rack.
• Topping:.
• Pour cream into small saucepan,add the instant coffee, bring just to the boil. Chop the chocolate squares, add to the hot cream with remaining ingredients. Stir well to combine. Let cool for a few minutes, then beat lightly till the mixture starts to thicken a bit but is still pourable. Pour on top of the cooled squares. Chill well before cutting into squares.