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Mocha-Fudge Cheesecake

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Betty Crocker Kitchens
Updated Sep 17, 2008
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If you can’t decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!

Mocha-Fudge Cheesecake

  • Prep Time 15 min
  • Total 3 hr 55 min
  • Servings 8
  • Ingredients 13
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
  • Step 
    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.
  • Step 
    3
    Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked).
  • Step 
    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.

Nutrition

520 Calories
37 g Total Fat
10 g Protein
39 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
335
Total Fat
37 g
Saturated Fat
21 g
Cholesterol
160 mg
Sodium
360 mg
Potassium
280 mg
Total Carbohydrate
39 g
Dietary Fiber
2 g
Protein
10 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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