If you can’t decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!
Mocha-Fudge Cheesecake
- Prep Time 15 min
- Total 3 hr 55 min
- Servings 8
- Ingredients 13
Ingredients
Cheesecake
- 1 tablespoon instant coffee granules or crystals
- 3 tablespoons coffee-flavored liqueur
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 3/4 cup Original Bisquick™ mix
- 1 teaspoon vanilla
- 3 eggs
- 3 oz semisweet baking chocolate, melted, cooled
Chocolate Topping
- 1 oz semisweet baking chocolate, melted, cooled
- 2 tablespoons powdered sugar
- 1 tablespoon coffee-flavored liqueur, if desired
- 1 container (8 oz) sour cream
- 1 teaspoon vanilla
Instructions
-
Step1Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
-
Step2In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.
-
Step3Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked).
-
Step4In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
Nutrition
520
Calories
37 g
Total Fat
10 g
Protein
39 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 335
- Total Fat
- 37 g
- Saturated Fat
- 21 g
- Cholesterol
- 160 mg
- Sodium
- 360 mg
- Potassium
- 280 mg
- Total Carbohydrate
- 39 g
- Dietary Fiber
- 2 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 22%
- 22%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 12%
- 12%
Exchanges:
Tips from the Betty Crocker Kitchens
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