Chocolate-Coffee Cheesecake With Mocha Sauce

SOUTHERN DESSERTS Grand Prize Winner. PHILADELPHIA Cream Cheese Brand Winner.  Serve each slice with a dollop of whipped cream, fresh raspberries, and fresh mint sprigs, if desired.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Other: 4 Hours, 30 Minutes


Ingredients

  • 3 cups crushed chocolate graham crackers (about 20 sheets)
  • 1/2 cup butter or margarine, melted
  • PAM Original No-Stick Cooking Spray
  • 4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup DOMINO Granulated Sugar
  • 1/4 cup coffee liqueur
  • 1 teaspoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 4 (1-ounce) bittersweet baking chocolate squares
  • Mocha Sauce

Preparation

  1. 1. Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
  2. 2. Bake at 350° for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 325°.
  3. 3. Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until blended. Add coffee liqueur, coffee granules, and 1 teaspoon vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  4. 4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
  5. 5. Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in springform pan; gently swirl with a knife.
  6. 6. 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 on a wire rack. Cover and chill at least 4 hours.
  7. 7. Remove sides of springform pan. Serve with Mocha Sauce.
  8. Note: For testing purposes only, we used Kahlúa for coffee liqueur.
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