Mocha Truffle Cheesecake

“I went through a phase when I couldn’t get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It’s ideal for get-togethers because it can be made in advance.” —Shannon Dormady, Great Falls, Montana

Mocha Truffle CheesecakePhoto: Taste of Home
Servings Prep Time Cook Time
16servings 20minutes 50minutes + chilling
Servings Prep Time
16servings 20minutes
Cook Time
50minutes + chilling
Portions: servings
Portions: servings
  1. In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
  2. In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
  3. Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
  4. Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.
Recipe Notes

Nutrition Facts
1 slice: 484 calories, 28g fat (16g saturated fat), 109mg cholesterol, 389mg sodium, 55g carbohydrate (41g sugars, 2g fibre), 7g protein.