Chocolate Coffee Cheesecake With Mocha Sauce Recipes

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-COFFEE CHEESECAKE WITH MOCHA SAUCE

Steps:

• In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
• In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
• Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
• Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
• Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
• Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
• Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
• Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
• *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
• Bake at 325° for 1 hour or until almost set; turn oven off.
• Let cheesecake stand in oven, with door closed, 30 minutes.
• Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
• Cover and chill at least 4 hours.
• Remove sides of springform pan; serve with Mocha Sauce.
• To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
• Remove from heat; stir in coffee; serve warm.

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.