Impossibly Easy Mocha Fudge Cheesecake

Looking for a delightful dessert? Then check out this yummy cheesecake made with chocolate and coffee. MORE+ LESS-

By Pillsbury Kitchens

Updated September 21, 2010

Ingredients

tsp instant coffee (dry)

tbsp coffee liqueur or cold strong brewed coffee

pkgs (3 ounces each) cream cheese, softened

1/4

cup baking mix

1/4

cup sugar

1/4

tsp vanilla

egg

oz semisweet baking chocolate, melted and cooled

tbsp powdered sugar

tsp coffee liqueur, if desired

1/3

cup sour cream

1/4

tsp vanilla

Semi-sweet baking chocolate shavings

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1

Heat oven to 350°. Spray three 10-oz custard cups with cooking spray. Stir coffee and liqueur in small bowl until coffee is dissolved. In small bowl, beat coffee mixture, cream cheese, baking mix, sugar, vanilla, egg and chocolate with electric mixer on high speed 1 minute. Spoon into custard cups.
2

Place custard cups on ungreased cookie sheet about 20 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake may be cracked).
3

In small bowl, stir powdered sugar, liqueur, sour cream and vanilla, until blended. Carefully spread over cheesecakes. Cool 30 min. Refrigerate at least 2 hours until chilled. Sprinkle with chocolate shavings before serving. Store covered in refrigerator.