Frozen Mocha Cheesecake

I'm tired. New moms are tired. And because I'm tired, I'm ditsy. Kristen at Dine and Dish had a great, very funny, post about a mom of 4 being called ditsy. I can't even imagine how someone holds everything together with 4 kids. More power to you!

But, back to my ditsy-ness. I made this 'cheesecake', which is a frozen pie, and somehow missed the part about it needing to freeze. I left it in the refrigerator overnight and was insanely perplexed as to why it was STILL incredibly runny the next day. Cursing the directions for not telling me to freeze the pie, I served it anyway. What a drippy mess. Only then, did I realized it was probably supposed to be frozen. So, I stuck it in the freezer, a couple slices missing, and sure enough, it hardened up nicely.

Luckily, even as runny goop, it tasted great. If you like coffee and chocolate, you're going to really, really like this pie. Just don't forget to freeze it.


Frozen Mocha Cheesecake
from Taste of Home

Crust:
1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/3 cup butter, melted

Filling:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) low-fat sweetened condensed milk
2/3 cup chocolate syrup
1 tablespoon instant coffee granules
1 teaspoon hot water
1 cup whipped cream


Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside.

For filling, beat cream cheese in a large mixing bowl until smooth. Gradually add milk and syrup.

Dissolve coffee in water; add to mixing bowl. Fold in whipped cream.

Pour into crust and freeze at least 6 hours.

Guten appetit!