 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
|
This cheesecake tastes decadent, and is a nice change from regular cheese cake. It even makes it's own crust. Ingredients:
1 tablespoon freeze dried instant coffee |
3 tablespoons kahlua |
2 (8 ounce) packages cream cheese, softened |
3/4 cup sugar |
3 eggs |
3/4 cup bisquick, original |
3 semi-sweet chocolate baking squares, melted and cooled |
1 teaspoon vanilla |
1 semi-sweet chocolate baking square, melted and cooled |
2 tablespoons powdered sugar |
1 tablespoon kahlua, if desired |
1 (8 ounce) container sour cream |
1 teaspoon vanilla |
Directions:
1. Heat oven to 350. Grease 9 X 1 1/2 pie plate.
2. Dissolve coffee in Kahlua. Beat with remaining base ingredients on high speed 2 minutes, scraping the bowl frequently. Pour into pie plate.
3. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (top will be cracked).
4. Mix Chocolate Topping: chocolate, powdered sugar, and Kahlua. Stir in sour cream and vanilla.
5. Spread Chocolate Topping carefully over cheesecake. Refrigerate at least 3 hours.
|
|