Mocha Truffle Cheesecake

Mocha Truffle Cheesecake

Yields 12-16 servings
Ingredients
   Crust:

• 1 box of devil's food cake mix
• 8 tbsp (1 stick) unsalted butter, melted
• 1 egg 
• 1 tbsp instant espresso

   Filling:

• 2 (8 oz) packages cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 2 cups semi-sweet chocolate chips, melted and cooled
• 3 tbsp instant espresso
• 1/4 cup hot water
• 3 eggs, lightly beaten

  Topping:

• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 tsp almond extract

Directions:
In a large bowl, combine cake mix, butter, egg, and espresso until well blended. Press onto the bottom and 2 inches up the sides of a greased 10-inch springform pan; set aside.

Preheat oven to 325°F. In another large bowl using an electric mixer, beat cream cheese until smooth. Beat in condensed milk and melted chocolate. Dissolve espresso in water. Add espresso and eggs to cream cheese mixture; beat on low speed just until combined.

Pour cream cheese filling into prepared crust. Place pan on a baking sheet and bake for 50-55 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the sides; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Before serving, in a medium bowl, beat cream until soft peaks form. Beat in sugar and extract until soft peaks form. Spread over top of cheesecake. Garnish with chocolate pieces. Refrigerate leftovers.

Tweet