Impossibly Easy Mocha Fudge Cheesecake - Bisquick

8
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"This is out of my Betty Crocker's Bisquick Cookbook...Dress up this chocolate-lover's cheesecake with a few chocolate curls, a drizzle of raspberry sauce or a dusting of powdered sugar...cooking time does not include refrigerator time..."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (233.6 g)
  • Calories 613.2
  • Total Fat - 43.9 g
  • Saturated Fat - 22.5 g
  • Cholesterol - 411.3 mg
  • Sodium - 340.3 mg
  • Total Carbohydrate - 41 g
  • Dietary Fiber - 4.4 g
  • Sugars - 29.2 g
  • Protein - 19.8 g
  • Calcium - 164.4 mg
  • Iron - 2.8 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to 350°F. Grease pie plate, 9 X 1 1/4 inches. Stir coffee and liqueur until coffee is dissolved.

Step 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.

Step 3

Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (to of cheesecake will be creaked).

Step 4

To prepare Chocolate Topping stir chocolate, powdered sugar and liqueur in small bowl until blended. Stir in sour cream and vanilla. Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator.

Tips & Variations


No special items needed.

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