|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Impossibly Easy Mocha Fudge Cheesecake |
|
Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Impossibly Easy Mocha Fudge Cheesecake recipe on the web!!_ tablespoon instant coffee (dry) _ tablespoons coffee liqueur or strong brewer coffee, cooked to room temperature _ (8-ounce) packages (each) cream cheese, softened ___ cup Original Bisquick® ___ cup sugar 1 teaspoon vanilla extract _ eggs _ ounces semisweet chocolate chips, melted and cooled Chocolate Topping (below) Chocolate Topping: _ ounce semisweet baking chocolate, melted and cooked _ tablespoons powdered sugar _ tablespoon coffee liqueur, if desired _ (8-ounce) container sour cream 1 teaspoon vanilla extract 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Stir coffee and liqueur until coffee is dissolved. 2. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate. 3. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator. Chocolate Topping 1 ounce semisweet baking chocolate, melted and cooled 2 tablespoons powdered sugar 1 tablespoon coffee liqueur, if desired 1 container (8 ounces) sour cream 1 teaspoon vanilla Stir chocolate, powdered sugar and liqueur in small bowl until blended. Stir in sour cream and vanilla. HIGH ALTITUDE (3500 to 6500 feet): Bake about 40 minutes. NUTRITION FACTS: 1 Serving:; Calories 490 (Calories from Fat 295); Fat 33g (Saturated 19g); Cholesterol 160mg; Sodium 360mg; Carbohydrate 40g (Dietary Fiber 1g); Protein 9g % DAILY VALUE:; Vitamin A 24%; Vitamin C 0%; Calcium 10%; Iron 10% DIET EXCHANGES:; Not Recommended BETTY'S TIP: Dress up this chocolate-lover's cheesecake with a few chocolate curls, a drizzle of raspberry sauce or a dusting of powdered sugar. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Impossibly Easy Taco Pie Impossibly Easy Lasagna Pie Impossibly Easy Pizza Pie Impossibly Easy Ham and Swiss Pie Impossibly Easy Chicken and Broccoli Pie Impossibly Easy Chicken Primavera Pie Impossibly Easy Salmon-Asparagus Pie Impossibly Easy Mac 'n' Cheese Pie Impossibly Easy Spinach Pie Impossibly Easy Zucchini Pie Impossibly Easy Cheesecake Impossibly Easy Mocha Fudge Cheesecake Impossibly Easy French Apple Pie Impossibly Easy Cherry-Almond Pie Impossibly Easy Pumpkin-Pecan Pie Impossibly Easy Banana Custard Pie |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
