Light Chocolate Coffee Cheesecake & Mocha Sauce - Kraft Recipes Top
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Light Chocolate Coffee Cheesecake & Mocha Sauce

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  • 1. Stir together crushed graham crackers and melted butter; press into bottom and sides of 9-inch springform pan.
  • 2. Bake at 350 for 10 minutes. Cool on rack. Reduce oven temp to 325.
  • 3. Beat cream cheese and sugar at low speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until blended. Add eggs, 1 at a time until yellow disappears.
  • 4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
  • 5. Microwave chocolate in medium bowl 1 minute, stirring after 300 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
  • 6. Bake at 325 for 1 hour until almost set; turn oven off. Let cheesecake stand for 30 minutes with door closed. Remove from the oven and run a knife around outer edge of cheesecake to loosen from sides (don't remove sides) Cool 1 hour on wire rack, cover and chill for 4 hours.
  • 7. Remove sides of springform pan and serve with mocha sauce.
  • Mocha Sauce:
  • 1. Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2-3 minutes until smooth. Remove from heat and stir in coffee. Serve warm.


Absolutely delicious but with half the fat of the original!

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