Impossibly Easy Mocha Fudge Cheesecake

Name: Impossibly Easy Mocha Fudge Cheesecake
Prep time: 15 min
Total time: 3 h 55 min
Yield: 8
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

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Prep 15 min
Total 3 hr 55 min
Servings 8

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Jul 30, 2014

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.