Impossibly Easy Mocha Fudge Cheesecake Food

MOCHA-FUDGE CHEESECAKE

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.

IMPOSSIBLY EASY MAC AND CHEESE

Steps:

• 1. Heat oven to 375 degrees. Spray 10-inch pie plate or casserole dish with cooking spray. Place uncooked macaroni in pie plate. Mix shredded cheeses. Spread 2 1/2 cups cheese on top of macaroni.
• 2. In medium bowl, stir remaining ingredients (except remaining 1/2 cup cheese) with wire whisk or fork until blended. Pour into pie plate on top of macaroni.
• 3. Spray sheet of foil with cooking spray; place sprayed side down over pie plate. Bake 40 minutes. Uncover; bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 2 to 4 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

IMPOSSIBLE MOCHA-FUDGE CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Grease pie plate, 9x1 1/2 inches.
• Mix coffee and liqueur until coffee is dissolved.
• Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl 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).
• Carefully spread Chocolate Topping over cheesecake.
• Refrigerate at least 3 hours before serving.
• Cover and refrigerate any remaining cheesecake.
• Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
• Stir in sour cream and vanilla.

CHEESY IMPOSSIBLE QUICHE

Steps:

• Combine milk, eggs salt and pepper.
• In a mixing bowl place flour, bacon, cheese and onion.
• Stir and toss until all ingredients are coated in flour.
• Pour egg/milk mixture into the dry ingredients bowl.
• Stir until all combined.
• Pour into a greased quiche plate and back in the oven on 200°C (~375°F) for 45 minutes,.
• turning plate around once towards the end of cooking time to allow to brown evenly.
• My Variation - use ham instead of bacon plus add a few cups of steamed veggies.
• Also you could substitute half of the milk with cream.

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.