Mocha-Fudge Cheesecake

Mocha-Fudge Cheesecake

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

Prep Time

15

Minutes

Total Time

3:55

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Cold strong coffee can be used instead of the coffee liqueur.
Success
Softening the cream cheese helps it blend into the other ingredients, ensuring that the final cheesecake is lump free!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 335 ),
  • Total Fat 37 g
    • (Saturated Fat 21 g,),
  • Cholesterol 160 mg;
  • Sodium 360 mg;
  • Total Carbohydrate 39 g
    • (Dietary Fiber 2 g,
  • Protein 10 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.