Chocolate Caramel Mocha Cheesecake Recipes

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 MOCHA CHEESECAKE

Steps:

• Preheat oven to 350°F. Toss the cookie crumbs with the melted butter and press onto the bottom of a 9-inch springform pan.
• Using a handheld mixer, beat the cream cheese and sugar together. Add the instant coffee and blend. Then add the eggs, one at a time and mix until just combined. After adding the last egg, blend until smooth.
• Pour over crust and bake for 40 minutes or until the edges looks dull and there is 2-3 inches of the center that is still wobbly. Remove from the oven and run a thin knife around the edges to loosen cake. Cool before removing the rim. Refrigerate for 4 hours.
• Whip the heavy cream with the sugar and vanilla until soft peaks form. Spread on top of chilled cheesecake and dust with cocoa powder before serving.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
• 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, sugar and vanilla until smooth. Beat in the eggs one at a time. 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 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

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.

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!

CARAMEL MOCHA CHEESECAKE

Steps:

• Chocolate Cookie Crust Crush cookies to make crumbs. Place crumbs in a mixing bowl and add butter, mix well. Press crumb mixture evenly onto bottom of greased 9in cheesecake pan. Set aside. Have all ingredients at room temperature. Preheat oven to 350. Caramel Mocha Filling In large bowl, beat cream cheese, brown sugar, and cornstarch with an electric mixer until smooth. Add eggs and yolk one at a time, beating well after each addition. Stir in vanilla extract, mix well. Remove ¾ cup of mixture and put into a small bowl. To this mixture add dissolved coffee and 3 tablespoons sugar. Mix well. Set aside. To original mixture, add corn syrup and butter flavoring. Mix well. Thoroughly stir in melted chocolate. Pour half of original mixture into crust. Spoon on ½ cup coffee mixture. Pour remainder of original mixture on top of coffee mixture. Spoon on rest of coffee mixture. Without disturbing crust, swirl the handle of a knife through cake, creating a marbling effect. Bake at 350 for 15 minutes. Reduce heat to 200 degrees and bake for 2 hours. Remove cake from oven and run a knife around inside edge of pan. Turn oven off and return cake to it for an additional 2 hours. Chill overnight. Mocha Nut Topping Beat cream cheese, sugar and dissolved coffee in a medium bowl until smooth. Thoroughly stir in melted chocolate. Spread topping on cake and spring with nuts. Keep chilled.