| Cheesecake | |
| 1 | tablespoon instant coffee granules or crystals |
| 3 | tablespoons coffee-flavored liqueur |
| 2 | packages (8 oz each) cream cheese, softened |
| 3/4 | cup granulated sugar |
| 3/4 | cup Original Bisquick® mix |
| 1 | teaspoon vanilla |
| 3 | eggs |
| 3 | oz semisweet baking chocolate, melted, cooled |
| Chocolate Topping | |
| 1 | oz semisweet baking chocolate, melted, cooled |
| 2 | tablespoons powdered sugar |
| 1 | tablespoon coffee-flavored liqueur, if desired |
| 1 | container (8 oz) sour cream |
| 1 | teaspoon vanilla |
| 1. | Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved. |
| 2. | In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer on high speed 2 minutes, scraping bowl frequently. Pour into pie plate. |
| 3. | Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked). |
| 4. | In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator. |
| High Altitude (3500-6500 ft): Bake about 40 minutes. | |
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