Mocha-Fudge Cheesecake

If you can’t decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!

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( 17 Ratings)

17 Ratings

5 Stars 41%

4 Stars 35%

3 Stars 18%

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Prep Time 15 min
Total Time 3 hr 55 min
Servings 8

Ingredients

Cheesecake

1: tablespoon instant coffee granules or crystals

3: tablespoons coffee-flavored liqueur

2: packages (8 oz each) cream cheese, softened

3/4: cup granulated sugar

3/4: cup Original Bisquick® mix

1: teaspoon vanilla

3: eggs

3: oz semisweet baking chocolate, melted, cooled

Chocolate Topping

1: oz semisweet baking chocolate, melted, cooled

2: tablespoons powdered sugar

1: tablespoon coffee-flavored liqueur, if desired

1: container (8 oz) sour cream

1: teaspoon vanilla

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Directions

1 Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
2 In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.
3 Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked).
4 In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.