Impossibly Easy Mocha Fudge Cheesecake - Bisquick
Recipe: #31789
April 13, 2019
Categories: Desserts, Cakes, Cheese, Eggs, Bisquick, Oven Bake Cheesecake, Cream Cheese, Sugar, more
"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..."
Ingredients
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 by Step Method
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
No special items needed.