Mocha Fudge Cheesecake


Makes 8 servings


1 tablespoon instant coffee (dry)

3 tablespoons coffee liqueur

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3/4 cup Bisquick? Original baking mix

1 teaspoon vanilla

3 eggs

3 ounces semisweet baking chocolate, melted and cooled

Chocolate Topping (below)



Chocolate Topping

1 ounce semisweet baking chocolate, melted and cooled

2 tablespoons powdered sugar

1 tablespoon coffee liqueur, if desired

1 container (8 ounces) sour cream

1 teaspoon vanilla


Mix chocolate, powdered sugar

and liqueur in small bowl.

Stir in sour cream and vanilla.


Heat oven to 350?. Grease pie plate, 9×1 1/2 inches. Mix coffee and liqueur until coffee is dissolved.


Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.


Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Cover and refrigerate any remaining cheesecake.


High Altitude (3500-6500 ft): Bake about 40 min.


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