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
MOCHA SWIRL PEANUT BUTTER TOFFEE COOKIES
Steps:
- HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.
- BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.
MOCHA SWIRL POUND CAKE
Steps:
- HEAT oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick baking spray.
- MIX milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended.
- PLACE 1 cup batter in small bowl. Blend in 1/2 cup mocha cappuccino spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir.
- BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Heat remaining 1/4 cup mocha cappuccino spread in microwave on HIGH for 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake.
MOCHA SWIRL CHEESECAKE
A cream-cheesy mix of instant coffee, cinnamon and vanilla team up with a chocolate-cookie crust in this dreamy Mocha Swirl Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 3h55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup batter to small bowl; stir in cinnamon.
- Stir 2 Tbsp. instant coffee granules into remaining batter; pour into pie crust. Top with spoonfuls of cinnamon batter; swirl with knife several times.
- Bake for 35 to 40 min. or until center is almost set. Cool completely on rack.
- Refrigerate at least 3 hours or overnight.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
MOCHA SWIRL CHEESECAKE
Make and share this Mocha Swirl Cheesecake recipe from Food.com.
Provided by CHEF GRPA
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Splenda. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
- For Cheesecake, beat cream cheese and 3/4 cup Splenda in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
- Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Splenda, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
- Bake in preheated 325*F. oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.
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