Layered Mocha Cheesecake

Layered Mocha Cheesecake

Layered Mocha Cheesecake


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


In my search for the perfect mocha cheesecake, I ended up with combining a few of my favorite recipes to create this delicious version.  It’s as much a feast for the eyes as for the palate!

Sue Gronholz                                                                     Beaver Dam, Wisconsin

Layered Mocha Cheesecake Recipe


Layered Mocha Cheesecake

1 ½ cups Oreo cookie crumbs

¼ cup butter, melted

Filling:       2 Tbsp. plus 1 ½ tsp. instant coffee granules

1 Tbsp. hot water

¼ tsp. cinnamon

4 packages (8 oz. each) cream cheese, softened

1 ½ cups sugar

¼ cup flour

2 tsp. vanilla extract

4 eggs, lightly beaten

2 cups (12 oz.) semi-sweet chocolate chips

Glaze:       ½ cup semi-sweet chocolate chips

3 Tbsp. butter

Chocolate-covered coffee beans, optional


Place greased 9 inch springform pan on double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan.  In another bowl, mix the coffee granules, hot water and cinnamon; set aside.

In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth.  Add eggs; beat on low speed just until combined.

Divide batter in half.  Stir melted chocolate into one portion; pour over crust.  Stir coffee mixture into the remaining batter; spoon over chocolate layer.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.


(Recipe for Layered Mocha Cheesecake was in, 2015)


Almond Crunch Toffee

Almond Crunch Toffee

Almond Crunch Toffee


This recipe has been my claim to fame since I was 14 years old.  One bite and you won’t be able to stop eating it!


Almond Crunch Toffee Recipe

Almond Crunch Toffee

1 ½ tsp. plus 1 cup butter, softened, divided

1 cup sugar

½ cup water

¼ tsp. salt

1 cup sliced almonds

½ tsp. baking soda

8 oz. dark chocolate candy bars, chopped

1 cup chopped pecans, toasted

¼ cup dry roasted peanuts, chopped

3 Tbsp. chocolate-covered coffee beans, halved

4 oz. white baking chocolate, chopped

Line a 13×9 inch pan with foil.  Grease the foil with 1 ½ tsp. butter; set aside.  In a heavy 3 qt. saucepan, melt remaining butter.  Stir in the sugar, water and salt.  Cook over medium heat until a candy thermometer reads 240 F. (soft-ball stage), stirring occasionally.

Stir in almonds.  Cook until candy thermometer reads 300 F. (hard-crack stage), stirring occasionally.  Remove from the heat; stir in baking soda until light and foamy.  Pour into prepared pan.  Sprinkle with chocolate; let stand for 5 minutes.  Carefully spread chocolate; sprinkle with pecans and peanuts.  Cool on a wire rack for 30 minutes.

Sprinkle with coffee beans; press down lightly.  Chill for 1 hour or until chocolate is firm.30 minutes longer or until form.

In a microwave, melt white chocolate, stir until smooth.  Drizzle over candy.  Chill 30 minutes longer or until firm.

Using foil, lift candy out of pan; discard foil.

Break candy into pieces.  Store in an airtight container.                       2 Lbs.

(Recipe for Almond Crunch Toffee came from Taste of Home (


Chocolate-Coffee Bean Ice Cream Cake

Chocolate-Coffee Bean Ice Cream Cake

Chocolate-Coffee Bean Ice Cream Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


At our school, we celebrate faculty birthdays.  I needed a quick recipe that would be appealing to everyone.  This tall, impressive dessert certainly fit my needs and it was a huge hit.

                           Karen Beck                                                                                             Alexandria, Pennsylvania


Chocolate-Coffee Bean Ice Cream Cake Recipe

Chocolate-Coffee Bean Ice Cream Cake

1 ¾ cups chocolate wafer crumbs (about 28 wafers) (Use chocolate cookies)

¼ cup butter, melted

2 quarts coffee ice cream, softened

1/3 cup chocolate-covered coffee beans, finely chopped

2 ¼ cups heavy whipping cream

1 cup plus 2 Tbsp. confectioners’ sugar

½ cup plus 1 Tbsp. baking cocoa

½ tsp. vanilla extract

Chocolate curls and additional chocolate-covered coffee beans

In a small bowl, combine wafer/cookies crumbs and butter; press onto the bottom and up sides of a 9 inch greased springform pan.  Freeze for 10 minutes.

In a large bowl, combine ice cream and coffee beans; spoon over crust.  Cover and freeze for 2 hours or until firm.

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar, cocoa and vanilla; beat until stiff peaks form.  Spread over ice cream.  (Pan will be full.)

Cover and freeze and 4 hours or overnight.  Remove from the freezer 10 minutes before serving.  Garnish with chocolate curls and coffee beans.            12 servings

(Recipe for Chocolate-Coffee Bean Ice Cream Cake was in