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

This mocha cheesecake is made with 2 kinds of chocolate, freshly brewed coffee, and instant espresso. It's so rich and decadent, a chocolate-lover's dream!

Print Recipe

US Customary - Metric

Equipment

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

Ingredients

For the Oreo Crust:

3 cups Oreo cookie crumbs (from about 36 cookies)*
6 tablespoons unsalted butter melted (¾ stick)

For the Chocolate Cheesecake:

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

Instructions

Make 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.

Make 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 and Cool:

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).
Serve, slice, and enjoy!

Notes

*While I love an Oreo crust, you could also opt for a classic graham cracker crust; or grind up your favorite cookies, such as vanilla wafers, shortbread cookies, peanut butter cookies, or even chocolate chip cookies!

Tips:

Use room temperature ingredients for best results.
I do not recommend using fat-free ingredients to make this cheesecake, as it just won't taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
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.
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.
Unfortunately, due to the high water content of this cheesecake, it is very prone to cracking. For the best chances of preventing cracking, turn the oven off, and let the cheesecake cool with the door closed for a minimum of 1 hour and a maximum of 3 hours.
Even with the best preparation, this is one of those cheesecakes that does often crack, but it can easily be covered with a whipped cream or chocolate ganache.

Decorating Ideas:

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