Mocha Cheesecake Recipe

Mocha Cheesecake Recipe photo by Taste of Home

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I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.

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Mocha Cheesecake Recipe

Prep: 35 min. + cooling Bake: 20 min. + chilling

Yield: 8-10 Servings

35 20 55

Ingredients

1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 eggs, lightly beaten
1 tablespoon hot water
2 to 3 teaspoons instant coffee granules
Whipped topping, baking cocoa, fresh raspberries and mint, optional

Directions

In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack.
In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed, just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet.
Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, pipe whipping topping around edges and dust with cocoa; garnish with berries and mint. Refrigerate leftovers. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 418 calories, 22 g fat (13 g saturated fat), 105 mg cholesterol, 269 mg sodium, 49 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Mocha Cheesecake in Country Extra May 2000, p49