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Impossibly Easy Mocha Fudge Cheesecake

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  • Prep 15 min
  • Total 3 hr 55 min
  • Servings 8
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Jul 30, 2014
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Ingredients

  • Cheesecake
  • 1 tbsp (15 mL) instant coffee granules
  • 3 tbsp (45 mL) coffee liqueur
  • 2 pkgs (250 g) cream cheese, softened
  • 3/4 cup (175 mL) Bisquick* Mix
  • 3/4 cuP (175 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 3 eggs
  • 3 squares semisweet baking chocolate, melted, cooled
  • Chocolate Topping
  • 1 square semisweet baking chocolate, melted, cooled
  • 2 tbsp (25 mL) icing sugar
  • 1 tbsp (15 mL) coffee liqueur. optional
  • 1 cup (250 mL) sour cream
  • 1 tsp (5 mL) vanilla

Steps

  • 1
    Heat oven to 350ºF. Spray 9-inch glass pie plate with nonstick cooking spray.
  • 2
    In large bowl, stir coffee granules and 3 tablespoons liqueur until coffee is dissolved. Add remaining cheesecake ingredients; beat with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.
  • 3
    Bake about 35 minutes or until centre is firm and puffed. Cool 5 minutes (top of cheesecake will be cracked).
  • 4
    Meanwhile, in small bowl, stir 1 oz chocolate, the icing sugar and 1 tablespoon liqueur until blended. Stir in sour cream and vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Substitution : Cold strong brewed coffee can be used instead if the coffee liqueur.

Nutrition Information

No nutrition information available for this recipe
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