The best delicious Mocha Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mocha Cheesecake recipe today!
Hello my friends, this Mocha Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Mocha Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Mocha Cheesecake.
What Makes This Mocha Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mocha Cheesecake.
Ready to make this Mocha Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Judy Garnett – pjxg05a
CHOC. COOKIE CRUST
22 Chocolate wafers
1/4 c Butter or marg.; COLD, cut
– into 1/2-inch slices
1/8 ts Ground cinnamon
FILLING
12 oz Cream cheese; softened
1 c Sugar
2 Eggs
5 tb Cocoa
3/4 ts Vanilla extract
1 tb Powdered instant coffee
1 ts Boiling water
1 c Dairy sour cream
Prepare Chocolate Cookie Crust: Crush wafers in food processor or
blender to form fine crumbs. In med. bowl, mix crumbs, butter and
cinnamon until evenly blended. Press mixture evenly on bottom of a
9-inch springform pan. Set aside. Heat oven to 325 deg. In large
mixer bowl, beat cream cheese and butter until smooth and fluffy.
Gradually beat in sugar. Add eggs, one at a time, beating well after
each addition. Beat in cocoa and vanilla. Dissolve instant coffee in
water; stir into cheese mixture. Add sour cream; blend well. Pour
cheese mixture into pan. Bake 30 minutes. TUrn off oven; leave
cheesecake in oven 15 minutes without opening door. REmove from oven.
Cool in pan on wire rack. Cover; chill. Garnish as desired. Makes 10
to 12 servings. Judy Garnett/ NC
Yields
10 Servings
Leave a Reply