Layered Mocha Cheesecake

January 28, 2015 Leave a Comment
Layered Mocha Cheesecake

Layered Mocha Cheesecake

 

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

www.tasteofhome.com

 

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 www.tasteofhome.com, 2015)

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Almond Crunch Toffee

November 9, 2013 Leave a Comment
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 (tasteofhome.com)

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Chocolate-Coffee Bean Ice Cream Cake

July 20, 2013 Leave a Comment
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

www.tasteofhome.com

 

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 tasteofhome.com)

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