Mocha Rum Cheesecake Recipes

Steps:

• Preheat oven to 350*.
• For crust, mix cookie crumbs and butter.
• Press into bottom of a 9-inch springform pan.
• For filling, mix rum and coffee granules; set aside.
• With an electric mixer, beat cream cheese, sugar, chocolate, flour and vanilla.
• Add eggs and beat just until combined.
• Stir in rum mixture.
• Pour filling over crust and bake for 50 minutes or until center looks set.
• Remove from oven and let cool before removing sides.
• Chill 4 hours.
• Garnish if desired with raspberries and mint.

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:

• 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:

• Preheat oven to 350 degrees. Place cookies in a large zip-loc bag and crush using a rolling pin. ( If the oatmeal cookies contain raisins, those can be picked out from the crumbs after the cookies are crushed. ) Melt the butter, then combine it with the cookie crumbs. Press the mixture into the bottom of a 9 inch spring-form pan. In a small bowl, mix the rum with the instant coffee. In a large bowl, beat the cream-cheese and sugar. Fold in the melted and cooled chocolate squares, the flour, and the vanilla. Add the eggs and beat until well-blended but don't over-beat. Stir in the rum mixture, and spoon into the cookie crumb crust. Bake until the center is set, about 50 minutes. Cool until cake pulls away from the pan's sides, about 15 minutes, then remove the pan's sides. Cool completely, about 2 hours, then chill in refrigerator until set. Meanwhile, place a medium-small mixing bowl and beaters from an electric hand-mixer in the freezer to chill. Beat the heavy cream until foamy, then gradually add the confectioner's sugar, beating until soft peaks form. Spread to the edges of the cheesecake to seal, then chill until the topping is firm, at least one hour. If desired, garnish the cake's top with chocolate curls, raspberries, and mint leaves.

Steps:

• Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
• In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into prepared pan.
• Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
• Dust cake with confectioners' sugar and serve with whipped cream.