Mocha Cheesecake
Mocha Cheesecake is the ultimate dessert for coffee and chocolate lovers. Rich, velvety, and bursting with bold espresso flavor, this indulgent treat features a chocolate cookie crust and a creamy mocha filling, finished with a luscious ganache or whipped topping. Whether you're hosting a dinner party or simply craving something decadent, this cheesecake delivers every time.
Ingredients
For the crust:
- 1 ½ cups chocolate graham cracker crumbs or crushed chocolate sandwich cookies
- ¼ cup melted butter
- 1 tbsp sugar optional
For the cheesecake filling:
- 24 oz 3 blocks cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream or heavy cream
- 1 tbsp instant espresso powder or ¼ cup strong brewed coffee
- 6 oz semisweet or dark chocolate melted and slightly cooled
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
Optional Ganache Topping:
- ½ cup heavy cream
- ½ cup chocolate chips or chopped chocolate
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C).
- Mix crushed cookies, melted butter, and optional sugar until evenly moistened.
- Press into the bottom of a greased springform pan. Bake for 8–10 minutes. Let cool.
Make the Filling
- Beat cream cheese in a large bowl until smooth.
- Add sugar and continue beating until light and fluffy.
- Add eggs one at a time, beating on low speed.
- Mix in sour cream, vanilla, cocoa powder, and espresso powder.
- Fold in the melted chocolate until fully combined.
Bake the Cheesecake
- Pour the filling over the cooled crust. Tap the pan to release air bubbles.
- Bake in a water bath* for 55–65 minutes, until the center is set but slightly jiggly.
- Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Add Ganache (Optional)
- Heat cream until just simmering, then pour over chocolate.
- Let sit 1 minute, then stir until smooth.
- Pour over chilled cheesecake and spread evenly.
Notes
- Use a water bath while baking to prevent cracking.
- Let the cheesecake cool gradually to avoid sudden temperature changes.
- For a deeper coffee flavor, increase the espresso powder slightly.
- This cheesecake can be made 1–2 days ahead for convenience.