Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 T. instant coffee (dry)
- 3 T. coffee liqueur, or cold strong brewed coffee
- 2 pkg. cream cheese (8 oz. each) cut into 16 pieces and softened
- 3/4 cup Original Bisquick mix
- 3/4 cup sugar
- 1 t. vanilla
- 3 eggs
- 3 oz. semisweet baking chocolate, melted and cooled
- Chocolate topping
- =
Directions
Heat oven to 350°. Spray pie plate with cooking spray. Stir coffee and liqueur in small bowl until coffee is dissolved. Beat coffee mixture and remaining ingredients except chocolate topping in large bowl with mixer on high speed about 2 minutes, until well blended. Pour into pie plate. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes. Top of cheesecake will be cracked. Carefully spread chocolate topping over cheesecake. Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Store covered in refrigerator. Serves 8.