They needed just a little stretching but were basically intact. It was very easy to assemble and even out the layer thicknesses. The first time, mine broke. Mine shrunk while baking but I was able to press it back while they were warm. If you like your cheesecake more firm, you don't have to do this. Since I am not a coffee fan, I heated one or two tablespoons (not sure) of peanut butter au bain marie and mixed that through 1/3 or my cheesecake batter. Thanks so much for sharing! I ended up doing handfuls of dough, rolling it out between two sheets of parchment paper, and patching it up in the pan. I will leave them here: Divide batter in half. Made this for my son’s 19th birthday last week. Since it was for the coloring I mixed the chocolate first and then mixed the espresso in the leftover chocolate bowl. Wow, this looks delicious. I only use strawberries, if i know the entire cheesecake will be eaten that day, though, as they get soft after cut. I tried this method today (using one 9×13 pan) and it worked great. I’m so proud given the complexity of the instructions since I’m a visual learner but Deb, you knows how to write a recipe! any suggestions? The recall site is https://recall.cuisinart.com/. Also wondering why not just make one layer and mix the chocolate. 2. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Came out (pat on my back) exactly like photo! Coconut ice cream, however, is delicious and has the right texture. —Out of pure cowardice we cut everything before layering. The layer i added chocolate to(i used white chocolate) didnt bake right. Melt chocolate, 3 tablespoons of the cream, and corn syrup together and then whisk until smooth. Yesssss. Coming soon! I was initially skeptical of dark cocoa, but I’m glad I used it (thank you Amazon Prime). Please see my disclosure for more details! In a bowl mix together gelatin with water, microwave for 30 seconds. As per other comments I simply put my base dough into the tins and pressed it out there (with my hands) instead of rolling it out very thin and then trying to get it into the tin. Top with marshmallows, remaining half of peppermint mocha cheesecake filling, and finally the remaining Cool Whip. I haven’t tried this yet, but I’m guessing you could try cutting each layer to approximately the correct size, and putting them in the freezer just to harden them enough to make them easier to lift. It’s as much a feast for the eyes as for the palate! For all out there still doubting whether to make this: this recipe is great. I was reviewing the recipe when it first came out and he looked over my shoulder and said, “Make that for my birthday.” I did not roll out the wafer. I split the cheesecake into 1/3 (coffee) and 2/3 (chocolate) and poured it into the pans. I found that taking the layers off the parchment before cutting them a challenge. Cut butter into chunks and drop into work bowl; run machine until butter disappears into mixture, which will be powdery. Thank you! Way easier and worked great! Decorate with your choice of peppermint candies. I did need to make more wafer for my second pan. Now I do, too. And held up incredibly well, even sitting at room temp all day. it makes you feel so good and its just the best taste in the world. Would only need half the wafer volume. It’s ahhhh-mazing! Divide mixture into 3 portions. In a bowl mix together gelatin with water, microwave for 30 seconds. Next, I want to try orange flavoured (and carrot-coloured), already excited for it. each) cream cheese, softened. vanilla, butter, vanilla wafers, coffee extract, coffee, cream cheese and 10 more. They are so beautiful, but I think I will stick to some finely chopped pistachios, since my family loves them and they’re beautiful. Note to others, make sure your cookie layers go all the way to the edge of your pans. You can use the rectangles of parchment from the bottom of your baking pans to give you an idea of the sizes you’ll need for each wafer base, but you basically want to cut the sheet of dough in half. Worked really well! Any ideas as to a gluten free substitute to the wafers? It is *so forgiving. Mocha chocolate chip cheesecake recipe. If you’re in the mood for a fruit cheesecake instead, try these mini strawberry cheesecake bites – cute and delicious! Wipe the knife with a towel and dip it again in water between each cut — trust me. Bake cheesecakes: Bake both pans at the same time, rotating them mid-way because few oven racks are perfectly level, for 15 to 18 minutes, until cheesecake is set but slightly jiggly. instead of making the wafers from scratch ? i have really shakey hands so i can’t rely solely on a sling and a prayer, without risking the whole thing falling on the floor. 1: Combine crumbs, butter and sugar; press firmly on bottom and up side of 8- or 9" (20 or 23 cm) springform pan. dragees per slice would be harmful if eaten. Great idea to divide the batter and have 2 flavor layers. which mine weren’t so some trimming was involved. 2: In large mixer bowl, beat cheese until fluffy. I watched this on stories and was hoping for a recipe! My other half isn’t a coffee fan (I know, character flaw), so I might have to turn the coffee layers into peanut butter layers. I don’t know. Walmart sells quarter sheets for 5 bucks and it was worth it. Congratulations. Stacking should be fine. of hot water to larger pan. As others have mentioned, I put half of the wafer dough in the pan and rolled it thin with a glass, and found this worked super well. I had to read the instructions several times – not sure what was confusing however the results were amazing presentation beautiful and of course delicious. They seem thin and delicate then, but were fairly sturdy for handling to place into the pans after chilling again as directed. HI Deb! You want your final glaze to be thick but pourable. There are worse problems in life to have. When they’re smaller, 10 minutes is fully baked but at this size sheet, it might need a minute or two more. of course, I can’t understand why anyone wouldn’t like coffee ;). Just had to stay hyper-focused and the pay off was huge. Place pan on a double thickness of heavy duty foil. Chill. I admit it wasn’t as thin as it should have been because I was adding more wafer to cover the bottom of the pan. H…. *This post may contain affiliate links. To the … Recipe by Taste of Home. I made this and it was great! Actually, the recipe is in the name, we’re crafting a coffee-scented cheesecake over a chocolate crust and we’ll top it with a thick chocolaty truffle layer. Stir melted chocolate into one portion; pour over crust. Stir in vanilla. Hello everyone! Shape wafers: Roll dough between 2 large pieces of parchment paper until very, very thin and roughly the size of a half-sheet pan (13×18 inches). I pressed the cookie crumbles in the bottom of the pans with foil (no paper because I’m too lazy to cut it in a round shape). Michelle. omg we’re on the same wavelength. My mom came over to help me assemble the cake so we had two sets of hands and it worked well. I mean, I didn’t think the cake was going to taste terrible or anything (see also: cheesecake, buttery wafer cookies, chocolate, coffee) but I didn’t think it was going to be so ridiculously handsome. Don’t skip the parchment! I couldn’t get the sides to be even, so I made half again as much of the glaze and covered the sides fully to hide my shamefully pokey-out edges – and it was glorious. Spoon on the top layer carefully or the layers will mix together. hot water. My husband has to have one every year for his birthday. Phyllis. I can’t imagine I’d ever make it either, because I hate both the taste and smell of coffee, and I don’t much like chocolate either. Show stopper. I used the ganache to hide most of it! The top layer had that creamy spongey texture but my chocolate layer was more like a nobake cheesecake and didnt have a sponge like texture. I’ve got your dry rubbed sweet and smoky ribs recipe in oven! But my husband’s coworkers got the second cake today. Please see my disclosure for more details! Hi…. yum. Was looking for inspiration to bake a home made cake on his birthday..I think I just found one :). While the wafer crusts baked, I made the cheesecake base I like so much here, divided the batter, mixed melted chocolate into one, instant espresso into the other, baked them quickly, (bakers who care about technique, cover your ears) shoved them into the freezer to cool them down really fast because it was like 5pm by now and then carved up and stacked and trimmed the layers and then whoa. Get the best and healthy layered mocha cheesecake Recipes! 1 Tbsp. I had to adjust it just a bit because I only had a half sheet pan. Thank you! Pour second half of batter into second prepared pan. One layer is rich chocolate, and the other a creamy coffee flavor. One side of my cake was a little lower than the rest. Add eggs, one at a time, blending between each, then sour cream and vanilla, blending until smooth. a raspberry cheesecake layer would be great in place of the coffee. Post was not sent - check your email addresses! Everyone I have ever served this to has been in love with this decadent, light, dense, wonderful flavor of this cheesecake. 1 ½ cups Oreo cookie crumbs. It’s not a video per se but check the saved Instagram story where you can see me work my way through it: https://www.instagram.com/smittenkitchen/ (It’s the second one right now. I followed the recipe as written, substituting only the cocoa powder (I used all King Arthur Double Dutch cocoa, a blend of Dutch processed and black powders). Hah, 5 hours, more like (although, I’m sure I could get it down to four if I didn’t have to make more dough). hey, I put it in a pan on a separate tray, under the cheesecake about 5 minutes before putting the cake in so the water has time to heat up. Bake wafers: For 10 minutes — they’ll be mostly, but not fully, baked. This recipe just jumped out at me–we haven’t eaten it yet, but here are my comments so far. Combine cream cheese and sugar until smooth. Definitely let us know if you try them. This was the latter. This is such a great recipe! Baked the wafer layers for 9 min. Gently pull the foil away from the sides of the cheesecakes so that their sides are fully exposed. It’s mostly for the perfect mocha color. * A No-Bake Chocolate Buttery Biscuit Base, with a swirled No-Bake Coffee and Chocolate Cheesecake filling, with a Chocolate Drizzle, and Coffee Whipped Cream – Heavenly Mocha Cheesecake! Plus I used my Nordic Ware cake lifter to help support during transfer. Holiday Table Butter Pecan Spoon Rolls. New here? Add egg and vanilla and beat until smooth. Made this cheesecake for Christmas. instant coffee granules. 30 mins 2 cooksnaps Ingredients. And it was great! It’s as much a feast for the eyes as for the palate! I found I needed an extra egg when making the wafer bases to make a cohesive mixture in the food processor. I moved the pieces back into place. Also, I don’t have sheet pans, so I used three round cake tins instead. Pour batter into first wafer pan — it’s totally fine if it’s still warm/hot from parbaking. In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. 16 servings 1 1/2 cup oreo or graham cookie crumbs. Filling: 2 Tbsp. Recipes for brownies, cheesecakes, pies, cupcakes and more add coffee to create delicious mocha desserts. Mix well. I made this and it worked beautifully. Rather pointless. I didn’t make the ganache, found it pretty (and tasty) enough without. It says “The riveted blade may crack and a piece of the blade could detach, which may result in a laceration hazard.”, I did but I had been using mine for 15 years by then and ignored it. Stir melted semi-sweet chocolate into 1 bowl and fold in mini chocolate chips; carefully spoon over mocha layer to cover, then gently smooth into an even layer with a rubber spatula. Directions Place a greased 9-in. Either way – it turned out delicious AND very pretty. Three years ago: Frozen Hot Chocolate I used a large spatula to put the layers together. The paper solves that. Assemble your layered cheesecake: When cheesecakes are fully cool, carefully pull the foil sling lining the pan onto your counter, taking the cheesecake with it. I find it to be a better alternative to parchment paper, as it can be molded to fit and really, truly doesn’t stick to anything. I feel like simple is really important so you’re not packing or buying a ton of minor ingredients. Perfect! Oh man, it would be really hard for me to figure out for someone else. Definitely making it again and again… maybe with different flavors/colors for those that dont like coffee (but most of us do love coffee!). I use a chocolate ganache. I have a variety of awesome dessert recipes to try. I fail-baked my way through this recipe and it still turned out beautifully. Next time!) It shouldn’t, but I can’t really imagine another reason why. springform pan on a double thickness of heavy-duty foil (about 18 in. Tip: if you worry about the cream cheese mixture getting warm while your chocolate melts, just hold out and don't put them in the fridge, it will be fine. An Oreo crust topped with a deliciously creamy chocolate cheesecake layer, a coffee cheesecake layer, and dark chocolate ganache! Kind of a pain only because I don’t own two 9×13 pans, so I made the layers one at a time, but definitely worth the effort. Layered mocha cheesecake I seriously cannot stop eating this. Yikes. I also do not use coffee, but I think the chocoate layers and very vanilla layers would be delicious and still a pretty presentation. I made this exactly as written except using glittery sprinkles instead of gold decorations on top. I’m a visual person so I was very nervous about all these directions but, as always, your directions were perfect. It’s as much a feast for the eyes as for the palate! I had a bit of a hard time with getting the crust spread thin enough, but it was totally worth the extra effort. It came out perfect! Holy cats it looks cool with that many pretty layers. I did need to put my hands under cold water a few times to prevent it from sticking too much. I did a half recipe of the wafers, then layered the chocolate and coffee cheesecake batter in the one pan. Top with half of the remaining Cool Whip. Layered mocha cheesecake I seriously cannot stop eating this. If you’re in the mood for a fruit cheesecake instead, try these mini strawberry cheesecake bites – cute and delicious! Once firm, peel back top piece of parchment paper (it should now come off cleanly, pull it back slowly), then lay it loosely back on the sheet of dough. thank you Thanks! 4 chocolate sandwich cookies, crushed 1/2 tablespoon melted butter 4 ounces cream cheese, softened 3 tablespoons granulated sugar 1/4 teaspoon vanilla extract 1/2 tablespoon all purpose flour 1 large egg white 1/3 cup (2 … It is always a hit! I’m right, aren’t I? 16 servings 1 1/2 cup oreo or graham cookie crumbs. I didn’t realize I was out of molasses until I went to pdut it in. White chocolate is a straight forward substitution; for the strawberry, I pureed enough frozen strawberry (in the vicinity of 2 to 3 cups frozen slices) to make about 1/2 cup strained puree, which I cooked down to about 1/4 cup. Your layers should come out defined if you spoon the mocha layer gently because the chocolate layer is so dense. To finish: (You’re at the finish line!) It’s for color more than flavor so you could skip it. This is a trick that would make life so much easier!! —the cake was delicious the night of but absolutely incredible the next morning after sitting out at room temperature. Pour over top of cheesecake and use an spatula to smooth it and also push some over the edges for a drippy effect. Next, you want to remove the parchment paper under your coffee cheesecake layer. the cheesecake, once defrosted, was still delish and it didn’t seem to impact the texture (and i’m pretry picky about that). year of churning out wordy, full-color food content, I want to tell you something. Layered mocha cheesecake. … with an electric mixer: Beat cream cheese with sugar until fluffy, then beat in eggs, one at a time, until thoroughly mixed, scraping down the sides and bottom of your bowl between each addition. Layered Mocha Cheesecake...from the kitchen of One Perfect Bite courtesy of taste of Home Baking Cookbook Ingredients: Crust 1-1/2 cups Oreo cookie crumbs 1/4 cup butter, melted Filling 2 tablespoons + 1-1/2 teaspoons instant coffee granules 1 tablespoon hot water 1/4 teaspoon ground cinnamon 4 packages (8 ounces each) cream chesse, softened I also semi-dropped the white chocolate layer on the way to the cooling rack, and thus had to trim off edges with a wider margin, but there was still plenty of cake. You could make one pan with all of the cheesecake batter and just do three thicker layers. Also, switched espresso powder for peanut butter and it is delish! ¼ tsp. —Sue Gronholz, Beaver Dam, Wisconsin I cut each sheet into thirds. This was my first cheesecake ever that didn’t crack because I finally took the time to bake it in a hot water bath which I have always been too lazy to do. [Does Deb have a thing for thin stacked cakes? Divide batter in half. This classic combination of espresso infused pudding and dark chocolate cookie crunch is inspired by The Cheesecake Factory's deliciously decadent desserts. Something with the ratio of cheesecake to crust, I suppose. The cookies underneath? I encourage anyone to try this recipe. This website has a lot of good ganache ideas, if you want to check it out: https://sallysbakingaddiction.com/chocolate-ganache/ I am of the opinion all food is improved when assembled in thin layers. Think this is something my mum would love, maybe for a special occasion! I think I’ll cook my cheesecakes a bit firmer next time. Why are the gold dragees labels as not edible? I ended up cutting the whole thing into chunks and layering them in a loaf pan, trifle style. Might end up as salt caramel. square). Layered Mocha Cheesecake . Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Add eggs; beat on low speed just until combined. *This post may contain affiliate links. 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