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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups crushed chocolate graham crackers (about 18 crackers)
1/3 cup reduced-fat butter, melted
Vegetable cooking spray
4 (8-oz.) packages reduced-fat cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur
1 tsp vanilla extract
1 tsp instant coffee granules
4 large eggs
4 (1-oz.) bittersweet baking chocolate squares
Mocha Sauce
1 cup semisweet chocolate morsels
1/4 cup half-and-half
2 tsp reduced-fat butter
3 tbsp strong-brewed coffee
Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9 inch springform pan coated with cooking spray. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325.
Beat cream cheese and sugar until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife. Bake at 325 for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours. Remove sides of springform pan. Serve with Mocha Sauce.
Mocha Sauce: Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in coffee. Serve warm.
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CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups crushed chocolate graham crackers (about 18 crackers)
1/3 cup reduced-fat butter, melted
Vegetable cooking spray
4 (8-oz.) packages reduced-fat cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur
1 tsp vanilla extract
1 tsp instant coffee granules
4 large eggs
4 (1-oz.) bittersweet baking chocolate squares
Mocha Sauce
1 cup semisweet chocolate morsels
1/4 cup half-and-half
2 tsp reduced-fat butter
3 tbsp strong-brewed coffee
Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9 inch springform pan coated with cooking spray. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325.
Beat cream cheese and sugar until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife. Bake at 325 for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours. Remove sides of springform pan. Serve with Mocha Sauce.
Mocha Sauce: Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in coffee. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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