Ingredients for Impossible Mocha Fudge Cheesecake
- 1 tablespoon instant coffee granules
- 1 tablespoon coffee liqueur
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 box (11 ounce) Bisquick baking mix
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
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How to Make Impossible Mocha Fudge Cheesecake
- Preheat oven to 350°F (175°C).
- Grease a 9 1/2-inch pie plate.
- In a small bowl, dissolve 1 tablespoon instant coffee granules in 1 tablespoon of coffee liqueur (or milk). Set aside.
- In a large bowl, beat together: 1 box (11 ounces) Bisquick, 1 (8 ounce) package cream cheese (softened), 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and the coffee mixture. Beat on high speed for 2 minutes, scraping down the bowl frequently.
- Pour batter into the prepared pie plate.
- Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
- Let cool on a wire rack for 5 minutes.
- While the cheesecake is cooling, prepare the chocolate topping (see below).
- Carefully spread the chocolate topping evenly over the warm cheesecake.
- Refrigerate for at least 3 hours, or preferably overnight, before serving.
- Cover and refrigerate any leftover cheesecake.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
131g
Fat
99g
Carbs
14g
