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Mocha Swirl Cheesecake

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Ingredients
  Margarine/Melted butter 1⁄3 Cup (5.33 tbs) (Parkay)
  Egg 1
  Sugar 3⁄4 Cup (12 tbs)
  Cream cheese 8 Ounce, softened (Philadelphia Brand)
  Vanilla 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Eggs 3
  Dairy sour cream 3 Cup (48 tbs)
  Instant coffee 4 Teaspoon
  Milk 2 Tablespoon
  Dark chocolate cake mix 3⁄4 Cup (12 tbs)
  Sweetened whipped cream 1 Cup (16 tbs)
Directions

Heat oven to 350°F.
Grease 10-inch springform pan or 12x8-inch baking dish.
Dissolve 1 tablespoon coffee in 1 tablespoon milk.
In large bowl, combine cake mix, margarine, egg and coffee mixture at low speed until soft dough forms.
Press in bottom and up sides of prepared pan to within 1 inch of top of pan.
In large bowl, beat sugar, cream cheese, vanilla, almond extract and eggs 3 minutes at medium speed.
Blend in sour cream.
Reserve 2 cups cheese mixture.
Dissolve 3 teaspoons instant coffee in 2 tablespoons milk.
Blend reserved cheese mixture, coffee mixture and 3/4 cup reserved cake mix until well mixed; spoon over mixture in large bowl.
Marble by pulling knife through mixture in wide curves; pour into crust.
Bake at 350°F. for 60 to 70 minutes or until knife inserted in cheesecake 1 inch from edge comes out clean.
Cool 30 minutes.
Chill 1 hour.
Loosen edges; remove sides of pan.
Refrigerate 4 hours or overnight.
If desired, serve with sweetened whipped cream.
Store in refrigerator

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Quick
Servings: 
16

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