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As a relatively new coffee drinker, I’m still learning all of the fun ways to indulge in this yummy drink. I will admit, I do not like black coffee. I like a little coffee with a flavored creamer in it. And I like a little coffee with half & half along with a scoop of chocolate protein powder.
I make iced coffee drinks almost every morning. While it’s a quick drink, it is also a bit time-consuming to get all of the ingredients out, blend them up, wash the blender, and put the ingredients away. Admittedly, this isn’t hugely time-consuming, but it does take up some precious morning minutes.
Find these yummy iced coffee drinks in the refrigerated section!
Imagine my delight upon finding International Delight Iced Coffees on my last shopping trip to Walmart! There are two varieties available – Mocha and Caramel Macchiato. I’m a caramel nut so that one most definitely went into my cart. My daughter wanted to try the mocha (a flavor I hadn’t had before), so we bought both.
Yes, this refrigerated iced coffee is all that I hoped that it would be! It’s tasty, refreshing, and simple to serve!
Now, I love to experiment with food. After tasting this deliciousness, I wanted to add it to a cheesecake. Oh my. The result of that experiment is SO yummy! I give you my newest recipe-
Triple Chocolate Mocha Cheesecake with Caramel Macchiato Whipped Cream
The addition of the International Delight iced coffees to my always yummy cheesecake recipe is so easy, but add so much flavor! I changed my cheesecake recipe a bit to accommodate the additional liquid.
All I can say is that this dessert was a HUGE hit with my family. I have no doubt they’ll be requesting it again. That’s fine with me, it’s not only delicious, it’s also simple to make!
I wanted to try out baking mini versions of the cheesecake, so I grabbed a few Mason jars to use. I far prefer the wide mouth half-pint jars for this, but only had one available to use. The pint jars were a bit too large and difficult to fill. If you go this route, definitely stock up on the half-pint wide mouth jars.
They require a little more effort, but these individual serving jars sure are cute!
The printable recipe is at the end of this post, but here are the highlights to make this decadently delicious dessert. 😉
First, prepare the springform pan by spraying it lightly with non-stick spray. Then create the crust by crushing chocolate sandwich cookies and combining them with butter. Press the crust mixture firmly into the bottom of the pan (or jar, if you’re making individual servings.) Set the pan aside while you make the filling.
When making the cheesecake filling, room temperature cream cheese is a must to achieve a smooth mixture. Using a stand mixer makes this job a snap.
Once the filling mixture is ready, pour it into the prepared pan. Top with a handful or two of chocolate chips. Now, wrap the bottom of the pan with foil to keep water from seeping into the pan while baking in a water bath. The water bath is necessary to gently bake the cheesecake. It’s as simple as finding a large enough casserole dish to accommodate the cheesecake pan.
Place the cheesecake pan (or jars) into the large casserole dish. Fill with water about a third of the way up the side of the pan. Carefully place the dish into the oven. Close the oven door and let the magic begin.
Bake until done, but take care not to overbake. Overbaking cheesecake leads to cracking. Cracking is not a horrible thing, as it can easily be covered with whipped cream, but try to avoid this if possible.
These are both fully baked. Notice no cracking?!
Once the cheesecake is baked, remove it from the oven. Then remove the pan (or jars) from the casserole dish and set them on a cooling rack. Allow to cool completely. Once cooled, cover with plastic wrap directly on the surface of the cheesecake and refrigerate at least 4 hours, or ideally, overnight.
When you’re ready to complete the cheesecake, it’s time to make the whipped cream. Cream whips better when it and the beater & mixing bowl are all super cold. I pour the whipping cream into a glass measuring cup and place it along with the beater & mixing bowl into the freezer for 15 minutes or so.
Begin to make the flavored whipped cream by whipping the cream until it begins to thicken. Then add the sugar, and whip until incorporated. THEN add the iced coffee. This will ensure a sturdy whipped cream.
You can spread this whipped cream directly onto the cheesecake or you can add it to a piping bag to be a bit fancier. The choice is yours. It tastes divine either way. Top with a dusting of cocoa powder and more chocolate chips.
Since it is so very hot here in Tennessee, I placed the completed cheesecake into the freezer to set well before serving.
- 3/4 package chocolate sandwich cookies
- 1/2 stick butter, melted
- 3 blocks room temperature cream cheese
- 1 cup sugar
- 1/4 cup flour
- 1/8 ts salt
- 3 whole eggs
- 2 egg yolks
- 1 ts vanilla
- 1/4 cup International Delight Mocha Iced Coffee[br]
- For whipped cream:
- 1 cup heavy whipping cream
- 1/3 cup International Delight Caramel Macchiato Iced Coffee
- Pre-heat oven to 325*
To make the chocolate crust:
- Place chocolate sandwich cookies into a zip-top bag. Using a mallet or similar item, crush the sandwich cookies.
- Pour crushed cookies into a bowl, combine with melted butter.
- Lightly spray 8" springform pan with non-stick spray.
- Place chocolate crust mixture into pan, use a flat-bottomed jar to press the crust firmly. Set aside until cheesecake filling is prepared.
To make cheesecake filling:
- Place cream cheese in mixer bowl and mix until smooth (I used the KitchenAid and let the mixer do the work). Once the cream cheese is smooth, add sugar and mix to combine. Gradually add remaining ingredients to a smooth mixture. There should be no lumps of cream cheese remaining.
To assemble cheesecake:
- Place 8" springform pan in a larger pan with sides to contain water. Add cheesecake mixture to 10" pan, then fill the larger pan with boiling water to about half-way up the sides of the cake pan. I took out the top rack of the oven so I did not have to slide the rack in with the boiling water.
- Bake for 45 minutes.
- Allow to cool completely before putting in the refrigerator. Cover with plastic wrap directly on the cheesecake Leave in refrigerator for at least 4 hours or overnight.
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