Chocolate Coffee Cheesecake With Mocha Sauce Food

LAYERED MOCHA CHEESECAKE

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.

COFFEE LOVER'S MINI CHEESECAKES

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.

CHOCOLATE MOCHA CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE

Steps:

• In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
• In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
• Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
• Add in 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 squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
• Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
• Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
• *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
• Bake at 325° 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 water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
• Cover and chill at least 4 hours.
• Remove sides of springform pan; serve with Mocha Sauce.
• To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
• Remove from heat; stir in coffee; serve warm.

EASY PHILADELPHIA MOCHA CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 3 ingredients with mixer until well blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

MOCHA CHEESECAKE

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.

LIGHT CHOCOLATE COFFEE CHEESECAKE & MOCHA SAUCE

Steps:

• 1. Stir together crushed graham crackers and melted butter; press into bottom and sides of 9-inch springform pan.
• 2. Bake at 350 for 10 minutes. Cool on rack. Reduce oven temp to 325.
• 3. Beat cream cheese and sugar at low speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until blended. Add eggs, 1 at a time until yellow disappears.
• 4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
• 5. Microwave chocolate in medium bowl 1 minute, stirring after 300 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
• 6. Bake at 325 for 1 hour until almost set; turn oven off. Let cheesecake stand for 30 minutes with door closed. Remove from the oven and run a knife around outer edge of cheesecake to loosen from sides (don't remove sides) Cool 1 hour on wire rack, cover and chill for 4 hours.
• 7. Remove sides of springform pan and serve with mocha sauce.
• Mocha Sauce:
• 1. Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2-3 minutes until smooth. Remove from heat and stir in coffee. Serve warm.

LIGHTENED CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE

Steps:

• Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch 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 sized, microwave safe bowl until melted, stirring after 30 seconds. Stir reserved 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 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 side 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
• 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.

COFFEE CHOCOLATE CHEESECAKE (LIGHTENED VERSION)

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.

MOCHA SAUCE

Steps:

• In a small heavy saucepan, combine all ingredients and cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Cool.
• Serving size = 2 tablespoons.

MOCHA CHEESECAKE

Steps:

• Preheat oven to 400* degrees F.
• Mix crust ingredients together, press into 9in pie plate.
• Bake for 5 minutes.
• Melt chocolate in large bowl, I do this in the microwave.
• Add cream cheese, eggs, and sugar.
• Beat on med for 2 minutes, until creamy.
• Add instant coffee and salt; mix well.
• Pour into crust.
• Bake at 400* for 10 minutes.
• Reduce oven temperature to 325* degrees F.
• Continue baking for 50-60 minutes, until set.
• Turn oven off; leave cheesecake in oven until it has cooled.
• In small saucepan, bring topping ingredients to a boil.
• Remove from heat and stir until smooth.
• Cool.
• Drizzle over cheesecake.