COFFEE LOVER'S MINI CHEESECAKES
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
COFFEE CHOCOLATE CHEESECAKE (LIGHTENED VERSION)
I stumbled across this recipe in one of my Southern Living Magazines -- apparently the recipe won the 2005 Southern Living Cook-Off. A registered dietitian revamped the recipe to a "lighter" version and it received the same outstanding ratings from the Test Kitchen Staff as did the original version. Here is the "lightened" version. (I'm wondering if you can substitute Splenda for the sugar as well as using fat free half and half). Let me know if anyone tries to do that.
Provided by Bobbie
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9" springform pan coated with cooking spray.
- Bake at 350°F for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°F.
- Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
- Microwave chocolate in a medium size, microwave safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well (mixture will be thick). Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
- Bake at 325°F for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
- Remove sides of springform pan. Serve with Mocha Sauce.
- For Mocha Sauce:.
- Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat and stir in coffee. Serve warm.
Nutrition Facts : Calories 465.1, Fat 24.6, SaturatedFat 14.7, Cholesterol 138.3, Sodium 300.5, Carbohydrate 44.1, Fiber 1.5, Sugar 34.7, Protein 13.3
COFFEE TOFFEE CHEESECAKE
My husband and I host both sides of our families on Thanksgiving every year. I came up with this candy-topped cheesecake a few years ago, and everybody went nuts over it. -Tammy Baker, Bowling Green, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
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 wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan., Bake at 350° for 55-65 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. Sprinkle with Heath bars., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake.
Nutrition Facts : Calories 716 calories, Fat 48g fat (29g saturated fat), Cholesterol 165mg cholesterol, Sodium 445mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 2g fiber), Protein 10g protein.
CAFé CON LECHE AND CHOCOLATE CHEESECAKE
Categories Cake Coffee Liqueur Food Processor Mixer Cheese Chocolate Dairy Dessert Bake Cream Cheese Chill Party Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 22
Steps:
- For topping:
- Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around crust sides to loosen. Cool completely. Cover and chill overnight.
- For garnish:
- Dip spoon into melted chocolate. Wave from side to side over cheesecake, creating zigzag lines. Release and remove sides of springform pan. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes of cream around cake edges. Top with coffee bean candies if desired.
- For crust:
- Finely grind cookies, sugar and espresso powder in processor. Add chocolate and chop finely. Add butter and blend until moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For filling:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Combine coffee liqueur and espresso powder in small saucepan. Stir over low heat until coffee dissolves. Mix in vanilla. Add to cheese mixture and beat until smooth. Add eggs 1 at a time, beating just until combined. Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of double broiler over simmering water, stirring until smooth. Stir chocolate into filling in bowl. Pour coffee filling into crust. Bake until partially set and crust forms on filling, about 25 minutes. Carefully spoon chocolate filling over coffee filling. Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes. Transfer cheesecake to rack and cool 20 minutes. Maintain oven temperature.
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.
CHOCOLATE CAPPUCCINO CHEESECAKE
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g
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