Mocha Cheesecake

It appears I have taken a 1 month absence from my food blog…..and I’ve yet to post about my tasty Mocha Cheesecake recipe find.   For Christmas Eve I decided to go with a coffee infused Cheesecake and the kids thought it was out right disgusting…as expected…..it wasn’t meant for them…..with all those cookies and cupcakes I didn’t think they would give it a go.   The Adults that love Coffee thought it was good.  I had bought Chocolate covered Espresso Beans from Traders Joe’s and wow do they pack a coffee flavored punch.  I loved the way this Cheesecake came out with one exception I would do differently next time, I froze it so it would hold up for the hour long drive to my sister’s house.  Unfortunately freezing the chocolate on top made it incredible hard to break into, so it’s best to place the chocolate topping when ready to serve.  I played around with the crust and used Grahman crackers and Oreo combination which was tasty.  I Love this Cheesecake and will make it again, but if majority of your party is not into coffee I would suggest making something else. :)) Lucky enough for me…..coffee lovers….we do rule. 😉  I found this awesome Cheesecake recipe from Taste of Home. 

Mocha Cheesecake6

mocha cheesecake5

Perfectly cooked-

mocha cheesecake4

In Water Bath

mocha cheesecake3

mocha cheesecake2

Chocolate Layer….. ;p

mocha cheesecake

Crust Combination.

Food Pics that’s cooked good- don’t need filters 😉

Ingredients

  • 1-1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • FILLING:
  • 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1/4 teaspoon ground cinnamon
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons butter
  • Chocolate-covered coffee beans, optional

Directions

  1. Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
  3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
  4. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  5. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  6. Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired. Yield: 16 servings.

Read more: http://www.tasteofhome.com/recipes/layered-mocha-cheesecake#ixzz3OMT9pakE

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