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Impossibly Easy Mocha Fudge Cheesecake - Bisquick

Here's how you make Impossibly Easy Mocha Fudge Cheesecake - Bisquick
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  • Servings: 8
  • Prep: 20m
  • Cook: 35m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 tablespoon instant coffee granules (dry)
  • 3 tablespoons liqueur (coffee liqueur or strong brewed coffee, cooled to room temperature)
  • 16 ounces cream cheese (2 packages, 8 ounces each, softened)
  • 80 grams Bisquick Baking Mix ( Original Bisquick, 3/4 cup)
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 3 ounces semisweet baking chocolate (melted and cooled)
  • FOR CHOCOLATE TOPPING
  • 1 ounce semisweet baking chocolate (melted and cooled)
  • 2 tablespoons powdered sugar
  • 1 tablespoon liqueur (coffee liqueur, if desired)
  • 1 container (8 ounce) sour cream
  • 1 teaspoon vanilla
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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