Frozen Mocha Cheesecake Loaf Recipes

FROZEN MOCHA CHEESECAKE

Steps:

• Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.

TASTE OF HOME MAKEOVER FROZEN CHEESECAKE LOAF

Steps:

• Line the inside of a 9x5-in. loaf pan with heavy-duty foil.
• Mix together the cookie crumbs and butter and press firmly onto the bottom and a half inch up the sides of the loaf pan. Set aside while you make the filling.
• In a large bowl, beat cream cheese until light and fluffy. Add condensed milk and vanilla and mix well. Fold in all of the whipped topping. Spoon about half of the mixture into another bowl and set aside.
• Dissolve coffee granules in hot water, then fold into the first bowl of cream cheese mixture. Fold in chocolate syrup.
• Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat. Pan will be full. Freeze uncovered just until set, then cover and freeze for at least 6 hours or overnight. I recommend overnight.
• To serve, carefully loosen foil from sides of pan and lift out. Cut into slices, then plate and serve immediately.

FROZEN MOCHA CHEESECAKE

Steps:

• Combine together cookie crumbs with butter and sugar.
• Pat evenly on bottom and sides of an 9 inch springform pan.
• Cream together cream cheese,milk,chocolate syrup and coffee liqueur.
• Fold in whipped cream.
• Spread over crust.
• Freeze at least 6 hours.
• Garnish with chocolate covered coffe beans.

FROZEN MOCHA CHEESECAKE

Steps:

• Crust: In a small bowl, combine cookie crumbs, sugar & butter. Mix well. Press mixture in a 9in. spring-form or a 13x9 inch pan. Pat evenly to cover all sides and bottom. Place in freezer.
• Filling: In a large bowl, beat cream cheese until fluffy. Add milk & chocolate syrup. Beat until smooth. In small bowl, dissolve coffee in water. Add to cream cheese mixture & stir well. Fold in whipped cream. Pour filling into chilled pan. Cover & freeze for 6 hours. Sprinkle with additional cookie crumbs.

FROZEN MOCHA MARBLED LOAF

Steps:

• Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.

FROZEN MOCHA CHEESECAKE

Steps:

• For crust: Melt butter in medium saucepan over medium heat. Stir in crumbs, sugar and cocoa.
• Reserve 1/2 cup. Press remaining crumbs into ungreased 9 inch springform pan, bottom and sides. (I use my 8x8 Pyrex dish and just put the crumbs on the bottom.).
• For filling: Beat cheese until fluffy.
• Beat in milk and syrup.
• Dissolve coffee in water; add to cheese mixture.
• In a separate bowl, beat cream until stiff. Fold into cheese batter.
• Pour into prepared pan and scatter reserved crumbs over top.
• Freeze at least 8 hours before serving.

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.