• 1 T. instant coffee (dry)
  • 3 T. coffee liqueur, or cold strong brewed coffee
  • 2 pkg. cream cheese (8 oz. each) cut into 16 pieces and softened
  • 3/4 cup Original Bisquick mix
  • 3/4 cup sugar
  • 1 t. vanilla
  • 3 eggs
  • 3 oz. semisweet baking chocolate, melted and cooled
  • Chocolate topping

Directions Edit

  1. Heat oven to 350°. Spray pie plate with cooking spray.
  2. Stir coffee and liqueur in small bowl until coffee is dissolved.
  3. Beat coffee mixture and remaining ingredients except chocolate topping in large bowl with mixer on high speed about 2 minutes, until well blended.
  4. Pour into pie plate.
  5. Bake about 35 minutes or until center is firm and puffed.
  6. Cool 5 minutes. Top of cheesecake will be cracked.
  7. Carefully spread chocolate topping over cheesecake.
  8. Cool completely, about 1 hour.
  9. Refrigerate at least 3 hours until chilled.
  10. Store covered in refrigerator.

Serves 8.

Chocolate Topping Edit

  • 1 oz. semisweet baking chocolate, melted and cooled
  • 2 T. powdered sugar
  • 1 container (8 oz) sour cream
  • 1 t. vanilla

Stir all ingredients in small bowl until blended.

Contributed by: Edit

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