Impossible Mocha-Fudge Cheesecake |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This is easy, quick and yummy.....the use of bisquick makes this recipe oh-so-easy! Ingredients:
1 tablespoon instant coffee (dry) |
3 tablespoons coffee liqueur |
2 (8 ounce) packages cream cheese, softened |
3/4 cup sugar |
3/4 cup original bisquick baking mix |
1 teaspoon vanilla |
3 eggs |
3 ounces semisweet baking chocolate, melted and cooled |
1 ounce semisweet baking chocolate, melted and cooled |
2 tablespoons powdered sugar |
1 tablespoon coffee liqueur, if desired |
1 (8 ounce) container sour cream |
1 teaspoon vanilla |
Directions:
1. Heat oven to 350ºF.
2. Grease pie plate, 9x1 1/2 inches.
3. Mix coffee and liqueur until coffee is dissolved.
4. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently.
5. Pour into pie plate.
6. Bake about 35 minutes or until center is firm and puffed.
7. Cool 5 minutes (cheesecake top will be cracked).
8. Carefully spread Chocolate Topping over cheesecake.
9. Refrigerate at least 3 hours before serving.
10. Cover and refrigerate any remaining cheesecake.
11. Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
12. Stir in sour cream and vanilla.
|
|