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 MOCHA CHEESECAKE
The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!
Provided by Melissa
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 27.9 g, Cholesterol 76 mg, Fat 20.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 12 g, Sodium 216.1 mg, Sugar 19.2 g
MOCHA CHIP CHEESECAKE
Two favorite flavors-coffee and chocolate-combine in this treat from Renee Gastineau of crust Seattle, Washington. "The chocolate crumb crust and sprinkling of mini chips contrast nicely with the creamy coffee filling," she writes.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed just until combined. , In a small bowl, combine cream and coffee granules; let stand for 1 minute. Add to cream cheese mixture with vanilla; beat just until combined. Stir in 3/4 cup chocolate chips. Pour into crust. Sprinkle with remaining chocolate chips. , Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. , Let stand at room temperature for 30 minutes before slicing.
Nutrition Facts : Calories 314 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 227mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MOCHA CHIP CHEESECAKE
Make and share this Mocha Chip Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the chocolate wafer crumbs and sugar; stir to mix.
- Add the melted butter; stir to combine.
- Press mixture onto the bottom and 2 inches up the sides of a greased 9-inch springform pan; set aside.
- In another mixing bowl, add the cream cheese and sugar; beat until smooth.
- Add the flour; beat well.
- Add the eggs; beat on low speed just until combined.
- In a smaller bowl, add the whipping cream and coffee granules; let sit for 1 minute.
- Add the coffee/whipping cream mixture and the vanilla to the cream cheese mixture; beat just until mixed.
- Fold in 3/4 cup chocolate chips.
- Pour mixture into prepared crust.
- Sprinkle with remaining chocolate chips.
- Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water.
- Place in oven and bake at 325° for 50-55 minutes or until center is almost set.
- Cool on a wire rack for 1 hour.
- Refrigerate overnight.
- Remove sides of the pan.
- Let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 568.5, Fat 38.5, SaturatedFat 22.7, Cholesterol 162.6, Sodium 358.2, Carbohydrate 51.1, Fiber 1.5, Sugar 38.7, Protein 8.7
CHOCOLATE CHIP CHEESECAKE BARS WITH MOCHA
Enjoy some mocha chocolate chip cheesecake bars from My Food and Family. These double-chocolate chip cheesecake bars are great for parties and holidays.
Provided by My Food and Family
Categories Dairy
Time 3h40m
Yield 36 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Press cookie dough evenly onto bottom of prepared pan.
- Beat Neufchatel and sugar in medium bowl with mixer until blended. Add egg; mix just until blended. Combine coffee granules, hazelnut extract and water in small bowl until coffee is dissolved. Stir into Neufchatel mixture.
- Spread evenly over dough; sprinkle with chopped chocolate.
- Bake 20 min. or until center is almost set. Cool. Refrigerate 2 hours. Use foil handles to life cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 7 g, Protein 1 g
MOCHA CHOCOLATE CHIP CAKE
Alice's Tea Cup, which is owned by the sisters Haley Fox and Lauren Fox, is known for its scones, but the chainlet of teahouses in New York also makes pastries, cakes and other treats. This recipe is an adaptation of a chocolate chip cake with mocha frosting that originated with the Fox sisters' mother. The cake has a tender crumb, and the frosting is silky and rich.
Provided by Alex Witchel
Categories cakes, dessert
Time 1h
Yield One 2-layer 8-inch cake
Number Of Ingredients 16
Steps:
- Make the cake: Heat oven to 350 degrees. Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.
- Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended. Add eggs and vanilla, and mix again until smooth. In a separate bowl, whisk or sift the flour, baking powder and salt together. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again. Repeat with remaining dry ingredients and milk. Add the chocolate chips and mix well. The batter may look curdled.
- Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.
- Make the frosting: Using an electric mixer or by hand, mix the confectioners' sugar with the butter, salt and vanilla, until well blended. In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
- Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer. Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake. Decorate with the chocolate chips.
MOCHA-CHIP CHEESECAKE BARS
Enjoy these chocolate and coffee cheesecake bars made with Gold Medal® all-purpose flour - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening or spray with cooking spray. Beat flour, oats, brown sugar, butter, 1 teaspoon coffee (dry), the salt and baking soda in large bowl with electric mixer on medium speed, or mix with spoon, until crumbly. Press about 4 cups of the mixture in pan; reserve remaining crumb mixture.
- Beat remaining ingredients except chocolate chips in large bowl with electric mixer on medium speed until blended. Stir in 1/2 cup of the chocolate chips. Spread over crust. Stir remaining 1/4 cup chocolate chips into remaining crumb mixture. Sprinkle over cream cheese mixture; press lightly.
- Bake 32 to 40 minutes or until center is set and topping is light golden brown. Cool 30 minutes. Refrigerate at least 3 hours until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 9 g, TransFat 0 g
MOCHA CHOCOLATE CHIP CHEESECAKE BARS
Make and share this Mocha Chocolate Chip Cheesecake Bars recipe from Food.com.
Provided by Rhonda J
Categories Bar Cookie
Time 40m
Yield 1 9x13 pan, 36 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°.
- Crumble cookie dough into a 9x13 inch baking pan, press evenly onto bottom.
- Set aside.
- Combine cream cheese, sugar & egg in a medium sized mixing bowl, beat by hand until smooth.
- Stir together coffee crystals, vanilla, & 1 tsp water in a small bowl or custard cup until crystals are dissolved.
- Stir coffee mixture into cream cheese mixture.
- Spread evenly over dough, sprinkle with mini chocolate chips.
- Bake for 20 minutes or until completely set.
- Cool in pan on wire rack, cut into bars.
Nutrition Facts : Calories 106, Fat 6, SaturatedFat 2.8, Cholesterol 16.2, Sodium 50.5, Carbohydrate 12.3, Fiber 0.3, Sugar 3.2, Protein 1.4
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 CHOCOLATE CHIP CHEESECAKE BARS
Make and share this Mocha Chocolate Chip Cheesecake Bars recipe from Food.com.
Provided by OceanIvy
Categories Cheesecake
Time 45m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- For the crust: Beat margarine and sugar until creamy.
- Add combined oats and flour; mix well.
- Press onto the bottom of a 13x9-inch baking pan.
- Bake 15 minutes, then cool slightly.
- Filling: In a large mixing bowl, beat the cream cheese, sugar, instant coffee, cocoa and vanilla.
- Beat on medium speed until smooth.
- Add the eggs and beat well.
- Stir in 3/4 cup chocolate chips.
- Pour filling mixture evenly over the crust.
- Sprinkle the remaining 1/4 cup chocolate chips.
- Bake 30-35 minutes or until middle is set and looks dry.
- Cool completely on wire rack, then cut into bars.
- Keep refrigerated.
Nutrition Facts : Calories 255.2, Fat 16.8, SaturatedFat 8.4, Cholesterol 57.6, Sodium 140.1, Carbohydrate 23.2, Fiber 1.1, Sugar 14.8, Protein 4.6
CHOCOLATE CHIP CHEESECAKE I
This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Provided by Jessica Jones
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 43.6 g, Cholesterol 132.8 mg, Fat 34.4 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 20.6 g, Sodium 326.7 mg, Sugar 34.8 g
"THE BEST" CHOCOLATE CHIP CHEESECAKE(EVER!)
I wrote this recipe down once while visiting a girl friend(she just had it on an index card) I hadn't even tried it and boy was i not sorry...this is the best! I get rave reviews whenever i make this. My sister in law has actually brought me all the ingredients on several occasions to make this for her to take to work, etc.. If you like cheesecake i do not think this will disappoint!
Provided by Rhonda J
Categories Cheesecake
Time 1h30m
Yield 1 9inch springform pan
Number Of Ingredients 10
Steps:
- Preheat oven to 300.
- Combine cookie crumbs& butter,press firmly on bottom of 9 inch springform pan.
- In large mixing bowl beat cream cheese until fluffy, beat in sweetened condensed milk,eggs& vanilla.
- In small bowl toss 1/2 cup of chocolate chips with flour, stir into cheesecake mixture.
- Pour into prepared pan.
- Sprinkle remaining chips on top.
- Bake 1 hour, cool& chill.
- For topping beat one cup sour cream& 2tbsp.
- brown sugar,pour over cake,cook additional 10 mins.
- Drip(drizzle)melted semi-sweet chocolate over top.
- I usually decorate with fresh strawberries and serve slices with spray whipped cream. (* I always try to make my cheesecakes the night before as they are best refrigerated overnight!)
- AWESOME!
Nutrition Facts : Calories 6007.2, Fat 424.6, SaturatedFat 243.7, Cholesterol 1700.8, Sodium 3596.9, Carbohydrate 466.1, Fiber 10, Sugar 443.1, Protein 114.1
EASY PHILADELPHIA MOCHA CHEESECAKE
Meet the Easy PHILADELPHIA Mocha Cheesecake-a creamy cheesecake where chocolate and coffee come together in a chocolate cookie crust and become mocha.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
MOCHA CHOCOLATE CHIP CHEESECAKE
Make and share this Mocha Chocolate Chip Cheesecake recipe from Food.com.
Provided by MirandaLee
Categories Cheesecake
Time 2h1m
Yield 1 9-inch Cheesecake, 10 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well.
- Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides.
- Set aside.
- In small saucepan, combine milk and instant coffee, sprinkle gelatin on top.
- Set aside for 1 minute.
- Cook over low heat, stirring constantly until gelatin and coffee dissolve.
- Set aside.
- In large bowl, beat cream cheese until creamy.
- Beat in sweetened condensed milk and gelatin mixture.
- Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
- Pour into prepared pan.
- Chill until firm (about 2 hours).
- Run knife around edge of cake to separate from pan, remove rim.
Nutrition Facts : Calories 836.5, Fat 60.4, SaturatedFat 35.4, Cholesterol 146.7, Sodium 371.6, Carbohydrate 72.5, Fiber 3.5, Sugar 56.7, Protein 11.4
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