Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Sharon Collison, Newark, Delaware
Recipe by Southern Living April 2006

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Recipe Summary

prep:
20 mins
bake:
1 hr 10 mins
stand:
30 mins
cool:
1 hr
chill:
4 hrs
total:
7 hrs
Yield:
Makes 10 servings (serving size: 1 slice cheesecake and about 1 tbsp. mocha sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Beat cream cheese and sugar at medium speed with an electric mixer 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.

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

Nutrition Facts

464 calories; calories from fat 46%; fat 24.8g; saturated fat 13.7g; mono fat 2.9g; poly fat 0.4g; protein 14.9g; carbohydrates 48.5g; fiber 2g; cholesterol 131mg; iron 1.2mg; sodium 411mg; calcium 88mg.
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