Layered Mocha Cheesecake

Friday, February 26, 2010

I think I have died and gone to heaven. This cheesecake is amazing. I love mocha and this cheesecake definitely has a nice taste to it. I love that this cheesecake has a chocolate layer and a mocha layer. Yum Yum Yum. I didn't have any chocolate covered coffee beans, but it would have been nice to place them around the edges of the cheesecake for presentation. This would be an excellent dessert for company or a special occasion.


Layered Mocha Cheesecake
Taste of Home 2008 Annual Recipes

Ingredients

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted

FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs, lightly beaten
2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips, melted and cooled

GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional

Directions:
Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.


 photo sig2_zps2zyr25ar.png

share this on »
{Facebook}
{Twitter}
{Pinterest}
Powered by Blogger.