Fluffy Mocha Cheesecake Recipes
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.
FLUFFY MOCHA CHEESECAKE
Coffee and chocolate are at it again-this time in a sumptuous mocha cheesecake that takes just 15 minutes to put together.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Microwave chocolate and butter in small microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 10 minutes or until chocolate is firm.
- Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add flavored instant coffee; mix well. Gently stir in whipped topping. Spoon into crust.
- Refrigerate 3 hours or until firm. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MOCHA SWIRL CHEESECAKE
Wow!! I am a cheesecake fanatic, and here is another recipe that I just love - hope you enjoy it also!!
Provided by Chef mariajane
Categories Cheesecake
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F
- Over hot, not boiling water, combine chocolate chips, 1/2 cup sugar and coffee. Heat until smooth. Remove; set aside.
- Combine wafer crumbs and butter. press firmly onto bottom and up sides of 10-inch springform pan.
- In bowl, beat cream cheese until fluffy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla.
- Add eggs, one at a time. Beat well before adding the next one.
- Divide batter in half. Stir melted chocolate into 1/2 of the batter. Pour into pan. Cover with plain batter. With a knife, stir chocolate batter through making a marble effect.
- Cook 50-60 minutes. Refrigerate.
Nutrition Facts : Calories 477.5, Fat 31, SaturatedFat 18.2, Cholesterol 151.8, Sodium 266.6, Carbohydrate 45.8, Fiber 1.3, Sugar 37.8, Protein 7.8
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