Caramel Mocha Cheesecake Recipes

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.

CHOCOLATE CARAMEL MOCHA CHEESECAKE

Steps:

• Chocolate Cookie Crust In a small bowl stir together crushed cookies and melted butter or margarine till well combined.
• Press mixture evenly onto the bottom of a greased 9" springform pan.
• Caramel Mocha Filling In a large bowl combine cream cheese, brown sugar and cornstarch.
• Beat with an electric mixer till smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Now stir in sour cream and vanilla to the cream cheese mixture and set aside.
• Stir together instant coffee and hot water, set aside.
• Place 3/4 cup of the cream cheese mixture in a small bowl; add dissolved coffee.
• Stir in sugar.
• Stir melted chocolate chips and corn syrup into remaining cheese mixture.
• Pour half of the chocolate mixture over the crust.
• Spoon 1/2 cup of the coffee mixture over the chocolate mixture.
• Pour the remaining chocolate mixture over the coffee mixture.
• Spoon on the remaining coffee mixture, without distrubing the crust, swirl the blade of a knife thru the filling to create a marbling effect.
• Bake at 350 degrees for 15 minute.
• Lower the temperature to 225 degrees and bake for 1 hour and 15 minute.
• ,or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan, to loosen.
• Turn the oven off and return the cake to the oven for an additional 30 minute.
• Chill, uncovered, overnight in fridge.
• Mocha Sour Cream Topping In small bowl stir together hot water and coffee crystals.
• Stir in brown sugar.
• Add melted chocolate chips and sour cream.
• Stir until well combined.
• Spread the warm sour cream mixture over the cheese cake.
• Leave cake in springform pan until ready to serve.
• Chill till serving.

MOCHA CHEESECAKE

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!