Mocha Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Cool/Chill Time: 5

Total Time: 6 20

Servings: slices

Calories: 869kcal

Author: Becky Hardin - Easy Dessert Recipes

This mocha cheesecake is full of chocolate and coffee flavor, perfectly paired, decadent and rich. Add whipped cream on top for the perfect delicious dessert!

Print Recipe

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer
Fine-Mesh Sieve

Ingredients

For the Oreo Crust

3 cups Oreo cookie crumbs 407 grams (from about 36 cookies)
6 tablespoons unsalted butter 85 grams, melted (¾ stick)

For the Chocolate Cheesecake Layer

¼ cup heavy cream 57 grams
¼ cup strongly brewed coffee or espresso 57 grams
8 ounces baking chocolate 227 grams, finely chopped (2 bars) -- Ghirardelli semisweet recommended
1 tablespoon instant espresso powder 7 grams (1 packet)
24 ounces cream cheese 680 grams, room temperature (3 bricks)
½ cup granulated sugar 100 grams
½ cup sour cream 114 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
2 tablespoons unsweetened cocoa powder 11 grams, sifted
3 large eggs 150 grams, room temperature

Instructions

For the Oreo Crust

Preheat oven to 350°F and line a 9-inch springform pan with parchment paper. Set aside.
Combine the Oreo crumbs and melted butter in a medium-sized bowl. Mix until the mixture resembles wet sand.
3 cups Oreo cookie crumbs, 6 tablespoons unsalted butter
Transfer the mixture to the prepared pan and press it around the bottom and sides to create a compact, even layer that is about ¼-inch thick.
Bake for 5 minutes, then set aside to cool while you make the cheesecake layer.

For the Chocolate Cheesecake Layer

Add the heavy cream, coffee, and chopped chocolate to a small saucepan set over medium heat. Cook, stirring occasionally, until the chocolate has fully melted. Then, add the instant espresso and whisk to combine. Set the mixture aside to cool.
¼ cup heavy cream, ¼ cup strongly brewed coffee or espresso, 8 ounces baking chocolate, 1 tablespoon instant espresso powder
Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the cream cheese is light and fluffy, about 2-3 minutes.
24 ounces cream cheese
Add the sugar and sour cream and mix to combine. Make sure to scrape down the sides of the bowl as needed.
½ cup granulated sugar, ½ cup sour cream
Add the vanilla, cocoa, and chocolate mixture (from step 1). Mix until well combined.
1 teaspoon pure vanilla extract, 2 tablespoons unsweetened cocoa powder
With the mixer on low speed, add the eggs one at a time. Make sure to fully incorporate each egg before adding the next one.
3 large eggs
Once all of the eggs have been incorporated, pour the mixture over the prepared crust.
Bake for 55-60 minutes, or until the center is set and no longer jiggles when shaken.
Turn the oven off and crack the door. Allow the cheesecake to cool in the oven to room temperature (about 1 hour). This will help prevent cracking!
Once the cheesecake has cooled, transfer it to the refrigerator to chill completely-- at least 4 hours, but preferably overnight.
To serve, slice and enjoy!

Notes

For a slightly different flavor, use shortbread cookies, peanut butter cookies, or even chocolate chip cookies for the crust instead of Oreos
Plain yogurt can be used instead of the sour cream.
You can use natural or Dutch-process cocoa powder in this recipe.
When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
Use room temperature ingredients for best results.
Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
This cheesecake is likely to crack because of the high water content (due to the addition of the coffee) but it can easily be covered with a whipped cream or chocolate ganache.
- Mocha Whipped Cream: Beat ½ cup heavy cream and 1 teaspoon instant espresso powder on medium speed until stiff peaks form. Serve over the cheesecake.
- Chocolate Ganache: Heat ½ cup heavy cream in a small saucepan until steaming. Add 4 ounces chopped chocolate and mix until smooth. Serve over the cheesecake.

Storage: Store mocha cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition