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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.

Sharon Collison, Newark, Delaware
Recipe by Southern Living January 2006

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
additional:
4 hrs 30 mins
total:
6 hrs
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.

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  • Bake at 350° for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 325°.

  • 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.

  • Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.

  • 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.

  • 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.

  • Remove sides of springform pan. Serve with Mocha Sauce.

  • Note: For testing purposes only, we used Kahlúa for coffee liqueur.

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