I went through a phase when I couldn’t get enough cheesecake or coffee, so I created this rich dessert. Its brownielike 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, MT
Prep: 20 min. • Bake: 50 min. + chilling • Makes: 16 servings
1 pkg. devil’s food cake mix (regular size)
6 Tbsp. butter, melted
1 large egg
1 to 3 Tbsp. instant coffee granules
FILLING/TOPPING
2 pkg. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 cups (12 oz.) semisweet chocolate chips, melted and cooled
3 to 6 Tbsp. instant coffee granules
1/4 cup hot water
3 large eggs, lightly beaten
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/2 tsp. almond extract
1 Tbsp. baking cocoa, optional
1. In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press mixture 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 the coffee to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Carefully place pan on a baking sheet.
3. Bake at 325° for 50-55 minutes or until center is almost set. 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 powder if desired. Refrigerate leftovers.
Per slice: 484 cal., 28g fat (16g sat. fat), 109mg chol., 389mg sod., 55g carb. (41g sugars, 2g fiber), 7g pro.