• Prep Time: 20 Minutes
  • Cooking Time: 20 Minutes
  • Serves: 12

Mocha Cheesecake Triangles

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup (1 stick) butter or margarine
  • 6 tablespoons HERSHEY'S Cocoa
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup all-purpose flour
  • COFFEE CHEESECAKE LAYER (recipe follows)
  • 1/4 teaspoon HERSHEY'S Cocoa (optional)
  • 1 cup broken pecan pieces


1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Melt butter over low heat in medium saucepan. Add cocoa; stir until mixture is smooth. Remove from heat. Stir in sugar and vanilla. Add eggs, one at a time, blending well after each addition. Add flour; stir until well blended. Stir in pecans. Pour mixture into prepared pan; smooth top. Set aside.
3. Prepare COFFEE CHEESECAKE LAYER; evenly pour mixture over top of brownie layer. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan at room temperature. Refrigerate until cold.
4. Before serving, sprinkle cocoa over top, if desired. Cut into 3 inch squares; cut each square diagonally to form a triangle. Cover; refrigerate leftover dessert. Makes 32 triangles.
1 teaspoon powdered instant coffee
2 teaspoons hot water
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 tablespoon all-purpose flour
2 eggs
Dissolve powdered coffee in water; set aside. Combine cream cheese and sugar in small bowl; beat until well blended. Add coffee mixture and flour; blend well. Add eggs, one at a time, mixing well after each addition.

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