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Frozen Mocha Cheesecake Loaf

Frozen Mocha Cheesecake Loaf
From Carmel, Indiana, Andy Heavilin writes, “I received a recipe from a friend, and it's the greatest dessert I've ever had. I'm sure that it's loaded with fat and calories, though. Can you help?”
12 ServingsPrep: 30 min. + freezing

Ingredients

  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 3 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 2 cups heavy whipping cream, whipped
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 1/2 cup chocolate syrup

Directions

  • Line a 9-in. x 5-in. loaf pan with heavy-duty foil. In a small bowl,
  • combine cookie crumbs and butter. Press firmly onto the bottom and
  • 1-1/2 in. up the sides of prepared pan.
  • In a large bowl, beat cream cheese until light and fluffy. Add milk
  • and vanilla; mix well. Fold in whipped cream. Spoon half of the
  • mixture into another bowl and set aside. Dissolve coffee granules in
  • hot water; fold into remaining cream cheese mixture. Fold in
  • chocolate syrup.
  • Spoon half of the chocolate mixture over crust. Top with half of the
  • reserved cream cheese mixture. Repeat layers (pan will be full).
  • Freeze, uncovered, for 6 hours or until set. Cover and freeze until
  • serving. Use foil to lift out of pan; cut into slices. Yield: 12
  • servings.
© Taste of Home 2013

2 of 2

Frozen Mocha Cheesecake Loaf (continued)

Nutrition Facts: 1 slice equals 423 calories, 25 g fat (14 g saturated fat), 67 mg cholesterol, 268 mg sodium, 45 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013