Mocha Cheesecake With Chocolate Crumb Crust Weight Watchers Food

MOCHA CHEESECAKE

Steps:

• In a food processor, pulse cookies until they are fine crumbs.
• In a medium bowl, whisk together cookie crumbs, sugar, and melted butter, stirring until combined.
• Press into the bottom of a 9-inch springform pan.
• In a large mixing bowl, beat cream cheese until smooth.
• Add sugar, beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• In a small bowl or mug, stir together espresso and instant coffee granules, until coffee granules are dissolved.
• Add to cream cheese mixture.
• In a small microwave-safe bowl, heat the baking chocolate at 20-30 second intervals, or until melted and smooth. Do not microwave for too long or it risks scorching the chocolate. Use short intervals.
• With the mixer running on low, drizzle the chocolate into the cream cheese mixture, beating until combined.
• Fold in chocolate chips.
• Pour batter into prepared springform pan.
• Bake at 325 for about 75 minutes, or until the center is slightly jiggly, and the edges are golden.
• Remove to a wire rack to cool completely.
• In a small microwave-safe bowl, combine the chocolate, heavy cream, and butter.
• Heat at 20-30 seconds intervals, and whisk until mixture is melted and smooth. Do not overheat or microwave for long intervals or it risks scorching the chocolate and/or cream.
• Pour ganache over top of the cheesecake, and allow to set, about 15-20 minutes.
• Cut and serve.
• Store in the refrigerator.

MOCHA CHEESECAKE

Steps:

• Preheat the oven to 350F (180C or 160C in a fan-forced oven).
• Wrap the outside of a 9-inch (23-cm) springform pan with tin foil. Wrap the pan at least 3-4 times so that the bottom and sides are well covered, and all the seems are covered.

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.

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.

MOCHA CHEESECAKE WITH CHOCOLATE CRUMB CRUST - WEIGHT WATCHERS

Steps:

• To prepare the crust, combine the cookie crumbs and sugar with a fork in a small bowl. Add the butter and mix well. Press into a 7-inch springform pan; refrigerate 15 minutes.
• In another small bowl, blend the coffee granules and the water until dissolved, and set aside.
• With an electric mixer on medium speed, beat the cream cheese and brown sugar in a mixing bowl until very smooth. Beat in the egg substitute. Add the chocolate syrup and the espresso mixture and beat until well mixed, scraping the bowl as necessary. Pour into the crust.
• To place the pan in and remove it from the slow cooker easily, cut two 20x6-inch strips of heavy-duty aluminum foil. Fold each strip lengthwise into thirds. Cross them and place the filled pan in the center of the cross. Bring the four strips up and lift the pan, using as handles. Place the pan in the slow cooker, leaving the foil strips under it. Cover and cook on HIGH until nearly firm but still slightly wobbly in the center, 3-3 1/2 hours. Turn off the slow cooker and let the cake stand, uncovered, until cool enough to handle, about 30 minutes.
• Use the foil strips to lift the pan carefully out of the slow cooker. Cool completely in the pan on a rack; then cover and refrigerate 8 hours or overnight before unmolding and slicing. Just before serving, lightly dust the cake with the cocoa powder.

MOCHA SWIRL CHEESECAKE

Steps:

• For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Splenda. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
• For Cheesecake, beat cream cheese and 3/4 cup Splenda in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
• Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Splenda, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
• Bake in preheated 325*F. oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.

LAYERED MOCHA CHEESECAKE

Steps:

• Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
• In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. 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 pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
• Bake at 325 for 45-50 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. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.

MOCHA CRUMB CRUST FOR CHEESECAKE

Steps:

• Heat oven to 350°F
• Stir together crumbs, sugar, cocoa and instant espresso in medium bowl.
• Add butter; stir until well blended.
• Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan.
• Bake 8 minutes; cool slightly.