Mocha Cheesecake Cobbler #RSC |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. My mother made a version of this with German Chocolate that always loved and thoughts of her baking memories always inspire me. Ingredients:
16 1/3 ounces large refrigerated biscuits |
8 ounces softened cream cheese |
1/4 cup honey |
1 tablespoon lemon juice |
8 ounces dark chocolate |
1 tablespoon brown sugar |
1 tablespoon instant coffee granules |
1 tablespoon hot water |
1 egg |
1 teaspoon vanilla |
1/3 cup sliced almonds |
8 ounces whipped topping |
reynolds wrap foil |
Directions:
1. Preheat oven to 350 degrees and line a cookie sheet and a 9 x 9 baking pan with Reynolds Wrap Foil. Place biscuits on lined cookie sheet and bake at 350 degrees for 14 minutes. Remove and set aside. In medium size bowl mix cream cheese, honey, lemon juice, and mix well with a fork. In an 8 ounce microwave safe bowl mix chocolate, brown sugar, coffee, and water, and cook on medium high setting for 1 minute. Stir and if chocolate not melted stir another minute. Spoon into cream cheese mixture and mix well with a fork. Add egg and vanilla and mix well. Pour into lined 9 x 9 baking pan and bake at 350 degree for 30 minutes. Remove and crumble biscuits evenly over top. Sprinkle nuts evenly over top and return to oven and bake and additional 10 minutes. Remove and dollop whipped topping evenly over top. Yields 9 servings.
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