Mocha Cheesecake Recipe

5 1 1
Mocha Cheesecake Recipe
Mocha Cheesecake Recipe photo by Taste of Home
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Mocha Cheesecake Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 20 min. + chilling

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 or margarine, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • 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. Stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 12-15 minutes or until the edges are browned.
In a mixing 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. Bake at 350° for 20 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. Chill 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. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Mocha Cheesecake in Country Extra May 2000, p49

Nutritional Facts

1 piece: 418 calories, 22g fat (13g saturated fat), 105mg cholesterol, 269mg sodium, 49g carbohydrate (36g sugars, 1g fiber), 8g protein.

  • 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 or margarine, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • 1 tablespoon hot water
  • 2 to 3 teaspoons instant coffee granules
  • Whipped topping, baking cocoa, fresh raspberries and mint, optional
  1. In a bowl, combine the first five ingredients. Stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 12-15 minutes or until the edges are browned.
  2. In a mixing 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. Bake at 350° for 20 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. Chill 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. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Mocha Cheesecake in Country Extra May 2000, p49

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Kimbra76 User ID: 3608554 77556
Reviewed May. 3, 2010

"Super easy and fast cheesecake! And delicious too!!"

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