Impossibly Easy Mocha Fudge Cheesecake - Bisquick

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

Recipe: #31789

April 13, 2019



"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 is 8 servings

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.

1 Reviews

Mikekey

The Queen of Bisquick does it again. Delicious. I cut recipe in half and used a small pie dish. My melted chocolate in the topping had started to harden, which is what caused the specks in my photo, but that didn't affect the flavor.

5.0

review by:
(17 Oct 2021)

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