Despite being quick to prepare, this rendition of moo shu chicken is unmistakably American. If you can’t find the Mandarin pancakes, also known as moo shu shells, in your local Asian grocery, feel free to substitute flour tortillas. You should be aware that moo shu shells have a different flavor (pasta-like) and are significantly thinner than a conventional flour tortilla.
| Prep Time: | 40 mins |
| Cook Time: | 4 hrs 20 mins |
| Additional Time: | 5 hrs |
| Total Time: | 10 hrs |
| Servings: | 12 |
| Yield: | 1 to 9 – inch cheesecake |
Ingredients
- 1 ½ cups finely crushed animal cracker cookies
- ¾ cup white sugar
- 1 tablespoon instant coffee granules
- ¼ cup melted butter
- 1 ½ cups white sugar
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons instant coffee granules
- 3 tablespoons cornstarch
- 3 (8 ounce) packages cream cheese, softened
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup semisweet chocolate chips
- 2 tablespoons milk
- ½ cup marshmallow creme
- ¼ cup chopped pecans
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
- Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
- To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
- Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
- Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.
Nutrition Facts
| Calories | 577 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 18 g |
| Sodium | 295 mg |
| Sugars | 48 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
So Good! I made this for a Church Pot Luck and it was a huge hit! I took a hint from other post and instead of animal crackers I crumbled 1-1/2 cups oreo cookies in the food processor for the crust. (It was 1 sleeve + a few more cookies). I added the rest of the ingredients called for. I was hesitant about the coffee, but it added a nice little “something extra” flavor. The chopped pecans added to the filling provided a nice occasional crunch. I baked it in a water bath for the time listed, but did not let sit in the oven for 2 hours after completed. Instead, when the 3 hours of cooking was over I turned off the oven and used a wooden spoon to hold the oven door cracked open for 30 minutes then removed and let cool to room temp on the counter before topping with rest of ingredients. I will definitely make this again.
Very tasty but I had to make some changes. I didn’t care for the texture of the animal cracker crust at all, so I dumped it and made a graham cracker crust. Wasn’t sure how the coffee granules would go with graham crackers, so I cut them back to just a teaspoon. The filling had a great flavor. The coffee was barely discernible but I don’t think I’d add any more coffee next time. Pecans in the filling were a nice touch. I spread the chocolate topping over the cheesecake and as as I chilled the cheesecake the topping became very hard. When I cut the cheesecake, the marshmallow cream oozed out. Next time I’ll go easy on the topping, maybe just drizzle or pipe it decoratively. But it’s a winner. With these changes I think I got it right, for me at least. Everyone who tasted it wants me to bake them one. I think that’s a good sign…
amazing taste, and no cracks
Delicious
I made this to take to a bbq – only 1 piece remained at the end of the day. I very much liked the animal cracker crust along with the deep mocha flavor. I put chocolate sauce on top of the cheesecake, whipped cream at the edge, and then sprinkled toasted pecans on top of half of the cheesecake on behalf of the people that are allergic to nuts. I, also, did not mix nuts into the cheesecake as I like it creamy. I couldn’t bring myself to put marshmallow cream on top; cheesecake isn’t meant to be that sweet. I cooked my cheesecake in a water bath following directions as to cook time and cooling in the oven. Then I chilled the cheesecake in the refrigerator over night. I definitely will make this again.
Best cake recipe I got from internet…….. ……very nices cake….topping is very nices
Cut back on the sugar…made for New Year’s eve…a hit!
easy to make
I used a well greased and wax papered pan instead of a springform pan. It worked fine and came out easily. I left out the instant coffee granules and was still delicious.
This is delicious. The only change I made was to not add any pecans at all, I like my cheesecake smooth and creamy, and this did not disappoint. Loved the mocha flavor! Will definitely make this again!
Loved it. Very rich. Skipped the marshmallow to make it less sweet. Perfect.
I used chocolate graham crackers for the crust and baked it for about 8 minutes at 350F. I also used almonds instead of pecans. I spread the marshmallow over the whole top and toasted it with a mini torch. Everyone who tried it loved it!!!!
it was REALLY REALLY good 5 stars
Everyone loved this. I used Oreos for the crust and without thinking added all the sugar. Next time I’ll leave is out of the crust. This may be my new favorite cheesecake and I hate anything with marshmallow. I will make this again !!!
no
I don’t drink coffee so the coffee flavor seemed overpowering to me, but everyone else swears it wasn’t. My family liked it so I will probably make it again with less instant coffee.
It was good I love the way mine came out it was chocolatey and Gooey and yummy thanks for this
I just can’t find anything good to say about this.
This cheesecake was absolutely delicious and very rich. I will definitely make it again. I will admit that I made an oreo crust because I’m a total chocoholic. Absolutely wonderful.
This is the best desert I have ever made! Delicious and rich! I let it cool for 3 hours outside of the oven and it turned out great. I used Gadiva chocolate chips and whole milk for the topping and I omitted the pecans in the filling.
My sister’s told me this was the best cheesecake they ever had! It was really sweet. I don’t think it’s a cheesecake everyone would love but we loved it. It wasn’t quite done all the way through but then I found later on my room mate kept opening and closing the oven door 🙂