Impossible Mocha-Fudge Cheesecake

Submitted by Katrina

"This is easy, quick and yummy.....the use of bisquick makes this recipe oh-so-easy!"

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 8

ingredients

• 14.79 ml instant coffee (dry)
• 44.37 ml coffee liqueur
• 2 (453.59 g) package cream cheese, softened
• 177.44 ml sugar
• 177.44 ml original Bisquick baking mix
• 4.92 ml vanilla
• 3 eggs
• 85.04 g semisweet baking chocolate, melted and cooled

• Chocolate Topping

• 28.34 g semisweet baking chocolate, melted and cooled
• 29.58 ml powdered sugar
• 14.79 ml coffee liqueur, if desired
• 226.79 g container sour cream
• 4.92 ml vanilla

directions

1. Heat oven to 350ºF.
2. Grease pie plate, 9x1 1/2 inches.
3. Mix coffee and liqueur until coffee is dissolved.
4. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently.
5. Pour into pie plate.
6. Bake about 35 minutes or until center is firm and puffed.
7. Cool 5 minutes (cheesecake top will be cracked).
8. Carefully spread Chocolate Topping over cheesecake.
9. Refrigerate at least 3 hours before serving.
10. Cover and refrigerate any remaining cheesecake.
11. Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
12. Stir in sour cream and vanilla.

Reviews

[Roxygirl in Colorado]

I am a big fan of the original flavor cheesecake (have it posted! Recipe #115442), so I knew I'd love this. I used all instant coffee (4 tbs. prepared coffee, since I didn't have liquor). I left the topping off. You could really taste the "mocha" flavor. I topped with a dollop of Cool Whip. This "hit" the spot. Thanks Katrina- Roxygirl

 

[Mysterygirl]

I really liked the taste of this cheesecake. It works very well and is so easy to put together. As a note - I used chocolate chips instead of semi-sweet baking chocolate and put them in the microwave for 45 seconds at high. They still held their shape until I stirred them . It was a quick & easy way to melt the chocolate.