Impossible Mocha-Fudge Cheesecake
This is easy, quick and yummy.....the use of bisquick makes this recipe oh-so-easy!
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INGREDIENTS
Nutrition- 1
- 3tablespoons coffee liqueur
- 2
- 3⁄4cup sugar
- 3⁄4cup original Bisquick baking mix
- 1teaspoon vanilla
- 3
- 3ounces semisweet baking chocolate, melted and cooled
Chocolate Topping
- 1ounce semisweet baking chocolate, melted and cooled
- 2tablespoons powdered sugar
- 1tablespoon coffee liqueur, if desired
- 1(8 ounce) container sour cream
- 1teaspoon vanilla
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DIRECTIONS
- Heat oven to 350ºF.
- Grease pie plate, 9x1 1/2 inches.
- Mix coffee and liqueur until coffee is dissolved.
- Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently.
- Pour into pie plate.
- Bake about 35 minutes or until center is firm and puffed.
- Cool 5 minutes (cheesecake top will be cracked).
- Carefully spread Chocolate Topping over cheesecake.
- Refrigerate at least 3 hours before serving.
- Cover and refrigerate any remaining cheesecake.
- Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
- Stir in sour cream and vanilla.
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