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.
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g 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
MOCHA TRUFFLE CHEESECAKE
I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. -Shannon Dormady, Great Falls, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 484 calories, Fat 28g fat (16g saturated fat), Cholesterol 109mg cholesterol, Sodium 389mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.
SALTED CARAMEL CAPPUCCINO CHEESECAKE
After spending years living in Seattle, I've become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world's amazing coffee destinations. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place the first 5 ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 55-65 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 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving.
Nutrition Facts : Calories 618 calories, Fat 38g fat (22g saturated fat), Cholesterol 160mg cholesterol, Sodium 530mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 9g protein.
MOCHA CHEESECAKE
Make and share this Mocha Cheesecake recipe from Food.com.
Provided by SweetsLady
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325.
- Crust:.
- Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
- Filling:.
- Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
- Dissolve coffee granules with whipping cream.
- Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
- Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
- Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
- Flavored Whipping Cream:.
- Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
- Enjoy!
Nutrition Facts : Calories 486.1, Fat 39.6, SaturatedFat 23, Cholesterol 132.5, Sodium 245.9, Carbohydrate 31.7, Fiber 3, Sugar 21.7, Protein 7.3
MOCHA-CAPPUCCINO CHEESECAKE
Utterly delectable. This cheesecake is rich and creamy. If you love coffee and chocolate you will love this!
Provided by MamaDonna
Categories Cheesecake
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Crust:.
- Mix ingredients together and press firmly into a 9 or 10 inch springform pan.
- Filling:.
- Combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
- Combine coffee and vanilla in a small bowl, stirring to dissolve granules.
- Add eggs and coffee mixture to cream cheese mixture, beating until blended.
- Add cup of melted chocolate chips and heavy cream stirring until mixed.
- Pour into crust.
- Bake at 275º for 1 ½ hours in center of oven.
- Turn oven off and leave cake in for another 45 minutes.
- Take out of oven and cool completely.
- Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours.
- Topping:.
- In a small saucepan on low heat, combine ½ cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 ½ t. corn syrup, stirring until smooth.
- Add extra milk as needed for spreading consistency.
- Spoon and gently spread over chilled cheesecake.
- Refrigerate shortly, but not until topping is set.
- Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping.
- To serve; run sharp knife over scored lines.
- Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.
Nutrition Facts : Calories 535.3, Fat 45, SaturatedFat 24.6, Cholesterol 156.1, Sodium 277.1, Carbohydrate 29.9, Fiber 1.4, Sugar 25.2, Protein 7.5
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