Layered Mocha Cheesecake Recipe

Reviewed on May. 16, 2013 by JennMooney

One of the best cheesecakes I have made! Baking time is off, I baked it for 90min and it was perfect!

Reviewed on Apr. 19, 2013 by monkeez16

I've made this cheesecake a few times now! It is amazing! I usually only use 3 packages of cream cheese and about 1/2-3/4 cup sugar! I definitely recommend this recipe!

Reviewed on Mar. 22, 2013 by glepine

I have made many cheesecakes. This is very hard to beat in taste and texture. Looks and tastes fabulous. Will make again and again. Freezes very well too

Reviewed on Mar. 02, 2013 by MusicWritingLife

This was my first time ever making a cheesecake, and it turned out delicious! I didn't have a springform pan, so I used a small cake round pan. The mocha layer wouldn't fit, and I ended up making a second cheesecake - not that that's a bad thing! This is a new family favorite, and I'll definitely be making this again.

Reviewed on Feb. 11, 2013 by doulafood

I Was in the mood to make a cheesecake for our Sunday dinner guests and this one looked good. I made it with a 10 inch tin and just googled how to adjust the recipe. Basically had to multiply the ingredients by 1.2. It turned out rich and creamy and very addictive!!! Will make again and see if I can get away with lower fat cream cheese and a tad less sugar!!

Reviewed on Jan. 30, 2013 by helen good

This cheesecake is incredible! I've made it many times and receive raves every time. Friend can't believe it's home made, it always comes out just as pictured. A real keeper - but make small slices, as it is so rich.

Reviewed on Jan. 22, 2013 by exj01

I made this recipe three time over the past holiday and this was the best chocolate cheesecake I ever had. It was so creamy and a true chocolate taste I am sure I will make it again and again. Definitely, you won't be disappointed.

Reviewed on Oct. 09, 2012 by helen good

I've made this several times and always get raves and requests for the recipe. One of my favorites and I don't like coffee!

Reviewed on Sep. 28, 2012 by My English Kitchen

Sorry to say, I was so excited when making this cheesecake for company of 15. I made individual cheesecakes and took hours and the end result was - 25 cheesecakes that didn't even look layered and tasted like they might make you feel ill. There was no contrast between the layers and the top sunk right in, so I hads to dress them up with a squirt of cream, etc... I had to end up eating them all myself because I couldn't throw them away! I was so embarrased after serving them to my guest and as I am used to many compliments about my food and desserts, there wasn't one positive comment this time! :(

Reviewed on Sep. 08, 2012 by Leahpagan

Whoa!

Reviewed on Aug. 25, 2012 by Mrs. Welch

This is a fabulous recipe. I have been making it for years. It is always a hit. I skip the cinnamon.

Reviewed on Aug. 11, 2012 by Mrs. Osberg

This is a fantastic recipe. My husband LOVES this cheesecake. He says it's the best dessert he's ever eaten!

Reviewed on Aug. 07, 2012 by Aseleener

This cheesecake is A-MAZ-ING!! I used three packets of Starbucks Via for the instant coffee. Mine turned out as beautifully as the picture, and I hadn't made a cheesecake in like 12 years! Very easy to put together. Mine did take a lot longer to bake, about 90 minutes. But it came out perfectly.

Reviewed on Jun. 12, 2012 by Ashwini

scsd

Reviewed on May. 14, 2012 by mojo528

I made this cheesecake for Mother's day a couple of years ago, and again this year. It was a hit!! Very rich, but isn't most cheesecake? :) https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/292219_3657566452099_1662772082_58756260_812169946_n.jpg

Reviewed on May. 03, 2012 by jdesmarteau

My husband's birthday is today and he chose this cheesecake for his birthday cake. It was a great success!!! Everyone was MMMMMing and closing their eyes to savor the moment. I did tweak the recipe a bit. My family prefers milk chocolate over semi-sweet. It was awesome. Thanks so much

Reviewed on Mar. 24, 2012 by freidacook

This is The Cheesecakes of cheesecakes! rich, creamy with flavor thats to die for! The coffee/ chocolate flavor is perfectly balanced for a mocha lover.

Reviewed on Mar. 17, 2012 by gin-gin

It's a wonderfull cheesecake.I have made this cheesecake several times and it's always a hit with our guests.Make it with or without the coffee beans but presentation and taste are better with the coffee beans.

Reviewed on Mar. 09, 2012 by jkwineholt

I have made this many times, and it's always loved and devoured. I baked mine 60 minutes today and it was very soft. Do yourself a favor and chill it overnight with the ring on. The last time I made it I removed the ring while it was still warm and it collapsed overnight. I salvaged it by cutting it into chunks, and drizzled chocolate over the top of all of it. It was as delicious as ever, just not a traditional cheesecake in appearance. Have been told it's better than The ********** Factory's one. You will be the star of the party if you make and take this decadent dessert with you!

Reviewed on Mar. 07, 2012 by baker623

I made this and it is to die for. I added 1/4 cup of sour cream to the cheesecake mixture. My friends all want the receipe. Melt in your mouth!!!!

Reviewed on Feb. 04, 2012 by rodsgirl

I've made this cheesecake twice. It's a little more time consuming than some cheesecakes but it turns out perfectly and all the people I've served it to just rave about it. Awesome recipe!

Reviewed on Dec. 23, 2011 by TornadoSue

This absolutely one of the best recipes I have ever made. So easy and is fantastic. Girls, if you're looking for the perfect cheesecake, your search is over. I bought chocolate covered coffee beans for the top, like the picture. We have a candy store that carries them.

Reviewed on Nov. 23, 2011 by GoGoKitty

This is an outrageously good recipe and I would make it again and again. In fact, it's the type of cheesecake that gets better after it sits a day or two. Here are some tips. #1-Try using Newman's Own Organic Chocolate Alphabet Cookies, 7 oz. bag. That was the perfect amount for the 1 1/2 cups needed for the crust and the taste is pure and excellent. #2-Make sure your instant coffee granules are fresh, otherwise you may experience clumping, which happened to me today. #3-Definitely bake the cake for a solid hour, if not an hour and five minutes. #4-Avoid overbeating the filling. I did this as well and now the cake is flatter and more heavy looking than previous times I have made it. I think this happened because I forgot to lightly beat the eggs before pouring them into the cream cheese mixture. #5-I struggled to recall the measurement for half the cream cheese mixture at the point where you set aside some for the coffee part and the chocolate part. I think if you measure out three cups, you will be safe. I measured out two for the mocha part and thought that my cake came out looking predominantly chocolate versus a half and half chocolate and mocha. Hope you learn from my mistakes. This cake really is totally worth it and the chocolate covered coffee beans on top make it look really top shelf!

Reviewed on Nov. 11, 2011 by momof3fellows

Absolutely the best cheesecake recipe I've tried! Very easy, delicious, and beautiful! Almost everytime I'm asked to bring a dessert somewhere, this is the one I take!

Reviewed on Nov. 02, 2011 by johansson

Make this almost every time we have guests, no guests and I would eat it al myself! SO delicious!

Reviewed on Oct. 20, 2011 by horselvrtx

Not a fan of cinnamon, so I made without and it still came out great. Will definitely make again.

Reviewed on Oct. 11, 2011 by SLouise

Great. Have made this for two gifts. It turned out both beautiful and delicious.

Reviewed on Oct. 11, 2011 by darowan07

i first tried this right after it was published about 2 years ago. Ive made it about 5 times all with fabulous feedback and it has won me a few dessert contests at church as well!

Reviewed on Sep. 20, 2011 by amv2691

This was my very first cheesecake I had made. I took it into work for my coworkers and they loved it! Turns out I'm pretty good at making cheesecake!

Reviewed on Sep. 06, 2011 by senzascusa

Possibly the best cheesecake I have ever made AND tasted (even from a restaurant). Unreal and tastes better each day aged. Also, I used the lightest kind of cream cheese no name brand and it is STILL amazing! Mocha layer is fab. I used bourbon cookies (with icing) for crust and it was amazing--maybe better than oreo. CRAZY GOOD!

Reviewed on Aug. 14, 2011 by saosandee

When I make it again, it will be with chocolate Graham cracker, but it was delicious and rich! Heard nothing but good things from this recipe !

Reviewed on Jul. 10, 2011 by mommylu

This has very quickly become a family favorite. I've made it 3 times and it always comes out wonderful. LOVE this cheesecake! We like to let it sit out of the fridge for about 30-45 minutes before eating...gives it a nice, velvety texture. Delicious!

Reviewed on Jul. 07, 2011 by Mellisa_C

Love this cheesecake! It's always a hit. Use a good pan and waterbath... it will come out perfect - no changes needed.

Reviewed on May. 20, 2011 by Suzi88

I couldn't wait to try this recipe, but after making it, I would change a couple things. The coffee granules in the mocha overpower the delicate chocolate taste, so I would cut back on the amount. I would also change the crust to just chocolate cookie crumbs, not the whole cookie, as it was a bit slimy with the filling in them.

Reviewed on Apr. 25, 2011 by BakinGymnast

This was delicious! It was a big hit at Easter dinner with our family! I used reduced-fat cream cheese, and it was still spectacular!

Reviewed on Mar. 25, 2011 by aug2295

Yum! This turned out great. I'll definitely try it again.

Reviewed on Mar. 17, 2011 by arslp

I made this and shared with some coworkers. They loved it! One even asked me to marry them!!! :) It was so good I made it again. This is a huge hit, and will be included in our special dinners.

Reviewed on Mar. 07, 2011 by TracilovesJames

Best cheesecake recipe I've ever tried. Every time I have made it, it has turned out wonderfully.

Reviewed on Feb. 09, 2011 by johansson

The best I have ever had! Just love it!

Reviewed on Jan. 28, 2011 by agnes24

This cheesecake is just as amazing as it looks. Will make again.

Reviewed on Jan. 23, 2011 by Laura Moser

Made this cheesecake for my husband's birthday. The guests took the first bite and all you heard was " Oh my goodness!"

Reviewed on Jan. 19, 2011 by wenelled

When cream cheese was on sale around the holiday's, I went crazy and bought too much. So, I decided to try this recipe and boy was it worth buying too many cream cheese blocks! This was amazingly good and very rich! A little bit goes a long way! I shared it with lots of family members who also loved it. I also think the texture was a bit more creamy than a cheesecake texture, but with flavor like this... who cares! Will for sure make it again!

Reviewed on Jan. 18, 2011 by Blondie50

This cheesecake was fabulous! I altered it slightly by making the mocha layer with less coffee granules, and thinner, but I will be making this often as my new favorite 'birthday cake' ! It's very rich, so it goes a long way, but the kudos will make you happy you made it.

Reviewed on Jan. 13, 2011 by the twins

Ihave never made a cheesecake before, but I desided this was going to be my dessert for our family get together last Sunday. My son swear I purchased it at a food warehouse I am a member and my daugther-in-law, could not get over how delicious it tasted. Everyone loved it. Absolutely this is a winner and a keeper.

Reviewed on Jan. 12, 2011 by Meme's Pointe

Not difficult to make. Impressive presentation. But if there is a downfall to it, it would be that it wasn't the consistency of, say a NY Cheesecake. If you have your heart set on the texture, you may be slightly disappointed. However, it was creamy and smoothe, and loaded with flavor. Knowing that going into it - would certainly add to your satisfaction of it. Again, if I had any unhappiness with this recipe, it was solely on my wanting more texture versus creamy. Everyone else loved it.

Reviewed on Jan. 11, 2011 by AshleyR

I got my husband who is known for his cheesecakes to make this for our rehearsal dinner. It was a huge hit, even with his dad who doesn't even like cheesecake!

Reviewed on Jan. 10, 2011 by Brenda2772

This is a crowd pleaser, and often used with company. People have even asked if I purchased it at a local bakery!

Reviewed on Jan. 07, 2011 by kmlauder

Made this cheesecake for a church function. Lasted only 10 minutes. It was a definite hit!

Reviewed on Jan. 04, 2011 by Ilovetruffles2

soooo goooooood !!!!!

Reviewed on Dec. 29, 2010 by obxgoer

Delicious. Just made it again for a coworkers birthday.

Reviewed on Dec. 28, 2010 by tgossard99

I have made this cheesecake several times with great success, most people take one look and swear that I purchased it from a very expensive bakery. Once they taste it, they absolutely love it.

I had one person to offer me $30 to make one for her for a dinner party she was having.

If you try it you will love it. I also made it for Easter dessert this year and my nephew who hates coffee loved this dessert.

Try it, you'll like it! :)

Reviewed on Dec. 01, 2010 by kappyb318

I have never made cheesecake before and I just had to try this one! I have been looking at the picture on my magazine for 2 years! I took it to Thanksgiving dinner an it got rave reviews!

Reviewed on Dec. 01, 2010 by 4lonetta

This is a delicious cheesecake for a chocolate and coffee lover!!

Reviewed on Nov. 24, 2010 by LatelyLisa

Delicious...but VERY rich....be sure to cut portions on the small side.I also extended the cooking time to 70 minutes. Definitely going on the favorite list!!

Reviewed on Oct. 16, 2010 by cottagebarbie

Kudos to you, the inventor of this recipe. I made this for my son's birthday, he just turned 38 years old and he is a coffee lover and this was undoubtedly one of the best cheesecakes I have ever made, and I have made a lot of them. Every one went nuts over this cheesecake! Absolutely awesome!

Reviewed on Oct. 04, 2010 by dekranouhi

I have a question: Is a 10" springform too large to use for this recipe. I have both but I prefer a 10" it makes for a bigger but lower cake. It sounds great and I can't wait to make it. Also, before I make it I foiled my pan and tried it in a pot w/1' OF water, but it is seeping into the cake pan. So I am going to try it again w/a more heavy duty foil and I hope that helps. please let me know. thanks

Reviewed on Oct. 04, 2010 by dekranouhi

I have a question: Is a 10" springform too large to use for this recipe. I have both but I prefer a 10" it makes for a bigger but lower cake....please let me know. thanks

Reviewed on Sep. 26, 2010 by narwhal

Well worth the time it took to make & chill. Easily one of my top 5 cheesecakes ever made having just had a piece. Very rich flavor and creamy texture, looking forward to making this again & again!

Reviewed on May. 25, 2010 by KimRush

I have made this cheesecake several time and it never fails to get rave reviews! Everyone loves it! Well worth the time it takes to make it

Reviewed on May. 03, 2010 by brillig45

I won the 2009 Kentucky State Fair blue ribbon with this cheesecake. It's absolutely delicious and, yes, I'll be making it again and again!!!

Reviewed on Mar. 17, 2010 by reelfever65

I love this recipe

Reviewed on Mar. 17, 2010 by reelfever65

my husband begs for this

Reviewed on Mar. 11, 2010 by scarlysyd

I made this for a small group of women and everyone raved about it. One women said it was the best dessert she has ever had. It also looks amazing! Thanks so much for the fantastic recipe.

Reviewed on Feb. 13, 2010 by Ilovetruffles2

soooooo gooooood !!!!!!! never any leftovers

Reviewed on Jan. 24, 2010 by Eve Richert

I made this recipe and everyone that I served it to loved it and wanted the recipe. It was my husband's birthday and he was very pleased. The recipe was very easy to follow and but the time was longer than stated. To be accurate the cake needed 70 to 80 minutes. There were a lot of steps, but nothing difficult. Worth the time, effort and cost.

Reviewed on Jan. 24, 2010 by Eve Richert

To add a comment to the one I just gave, waws that the time on the recipe was not correct. I had to cook it for about 80 minutes. I read the reviews and the auther of the recipe said that the time on the recipe was not correct and 70 to 80 minutes was necessary.

Reviewed on Jan. 24, 2010 by Eve Richert

I made this recipe and everyone that I served it to loved it and wanted the recipe. It was my husband's birthday and he was very pleased. The recipe was very easy to follow and accurate. There were a lot of steps, but nothing difficult. Worth the time, effort and cost.

Reviewed on Dec. 10, 2009 by Matt'smommie

I LOVE this recipe, my husband loves it too, and whenever I take it away people always comment on how wonderful it tastes and looks!

Reviewed on Nov. 25, 2009 by 3Kid's mom

This is a wonderful cheesecake! It is very rich (not for the faint of heart). I always look for things to make that have the WOW factor and this one definately has it in more ways than one. Thank you Thank you for this recipe!

Reviewed on Nov. 25, 2009 by rebeccalb

This is absolutely delicious, BUT... I did take the advice of the author of the recipe, and I did bake mine at 325 for 80 minutes (she says 70-80 minutes) but I watched mine closely and went with 80 minutes. Also, for those who may have had other issues, make sure and follow the instructions- take it out of the oven, and cool on wire rack for 10 minutes, then cool another hour, and then refrigerate overnight (Do Not take the sides off the pan - until it has been refrigerated overnight!!!) Patience is a virtue with this one, but if you do it right, you will savor the flavor. Awesome results, Umm one thing I did differently with the oreos, is I removed the filling, and just ground up the chocolate pieces, and then mixed up with the melted butter. Also, I did not have a pan big enough for the water bath, but I took advice from previous ratings, and just put a pan of water below my cheese cake, and it worked beautifully.

Reviewed on Nov. 11, 2009 by margaretthatcher

This recipe turned out wonderfully! Everyone liked it, even those who didn't like coffee said it wasn't overpowering. But I think I must have used a too small of springform pan because not all the batter would fit. I had to make mini cheesecakes with the left over batter. Otherwise it was great.

Reviewed on Oct. 20, 2009 by mrs_aiman_saleh

i've done this and it was so good, my family liked it alot. thanx

Reviewed on Jul. 30, 2009 by bduque

what are the calories per serving?

Reviewed on Jun. 29, 2009 by amber666

This is definetly the BEST cheesecake recipe I have ever made. It is my husbands New favorite and I will be making it for his birthday every year from now on!! Thanks for the great recipe!!

Reviewed on Jun. 17, 2009 by daleevans

Sue,

This is absolutely the most wonderful cheesecake I have ever had. I made this for a church function and it was described as a very Decadent Dessert. I am making it right now. Fabulous ... thanks for sharing Robin

Reviewed on Apr. 08, 2009 by sgronholz

I am the one that came up with this recipe and Taste of Home printed the incorrect cooking time. You should cook the cheesecake for 70-80 minutes. I have tried to get them to change it, but so far no reprint has been done. I hope this helps you and thank you for all of the wonderful comments!

Sue Gronholz

Reviewed on Feb. 15, 2009 by Saraaaaa

OH my! My girlfriends will absolutely love it!!

Reviewed on Feb. 15, 2009 by josiezanker

This cheesecake got rave reviews! I even got asked to make a couple for a graduation party! It looks so good, people have a hard time believing it was homemade!  I had to extend the baking time for an additional ten minutes to get the mocha layer to set up.  I also used mocha M & M's (found at Target or Wal-Mart with the specialty chocolate) instead of the coffee beans, so pretty, see profile pic.

Reviewed on Dec. 30, 2008 by Ilovetruffles2

 This cheesecake was soooo goood not 1 piece left .... i just put water in a pan on the  rack below the cheesecake ... turned out great ...  i will make this many times... thanks  for a greeeat recipe 

Truffles 

Reviewed on Dec. 13, 2008 by mariepineda50

I made this for a Christmas party and it was a hit.

Marie

Reviewed on Dec. 08, 2008 by scherezazde

ive made it twice already and everyone loves it,,, but it is so sinful!

Reviewed on Nov. 28, 2008 by cogmom63

I make cheesecakes all the time and am always looking for something new to WOW my friends and family. This definitely did the trick. It turned out beautifully and tasted great!

Reviewed on Nov. 05, 2008 by Idabee

Made this for my husband's birthday -- was terrific! I never even got to the topping part and we all loved it! Even my three-year-old asked for more! Definitely a keeper.

Reviewed on Nov. 01, 2008 by arslp

I made this and it was an absolute hit - with everyone!!! It is so rich; cut small slices, but when you do that, you can go back for more. I got 2 marriage proposals from friends' husband :), and my husband thought it terrific!!

I did use the water bath method, and it turned out perfectly: set just right. Texture and taste were perfection. It is now one of our favorites.

arslp

Reviewed on Jul. 10, 2008 by ckhemken

Made this for 4th of July. Turned out great, everyone raved. It did take longer than suggested time to set, approx 20 addl minutes using water bath. Also, be sure to refrigerate overnite if possible before removing from pan.

Reviewed on Jul. 10, 2008 by cg0617

I did not do the water bath because Ididn't have a big enough pan. I baked the recommended time and my mocha layer was not set. I am wondering how I should have adjusted the timing...

Reviewed on May. 06, 2008 by adamovich

I tried this recipe recently and had great disappointment. After the 50 minutes of bake time it was still soft and jiggly so I left it to bake longer. In the end I baked it almost double the required time. Ten minutes after I removed the sides of my spring form pan, the top layer split in two and slid off the the bottom layer, half going left and half going right. It was very sad. After reading all these rave reviews I realize that it was me but I don't know for the life of me what I did wrong. Any ideas? I always for recipes to the letter.

Reviewed on Apr. 24, 2008 by kkparsons

I baked this the maximum time and while it was delicious, I felt that it was a little soft (underdone). Did anyone else have this problem? Should I increase the baking time a little or maybe the oven temperature?

Reviewed on Mar. 27, 2008 by nannyto3

 Rusty, I've had the same problem as you had with your crust.  I no longer use cream filled cookies to make my crust.  I think the cream filling melts and makes a big mess.  I use chocolate graham cracker crumbs to make my crusts.  

Herer is what my daughter-inlaw said about this cheesecake..."Mike brought me a piece of your mocha cheesecake!  Hands down, it is the best cheesecake I've ever had!  It was better than my favorite cheesecake at DeBrands.  I'd love to have the recipe.  Of course I'd love to have a springform pan to make it in too!  (My birthday is coming up...hint, hint, wink, wink!!!!)"

Reviewed on Mar. 23, 2008 by texastangent

I used a cookie sheet the first time that I baked this and then filled it up to the top with water and then was very careful when I removed it from the oven. I also put a small baking pan with water to the side. 

Last night I used the bottom broiler pan and I was able to put almost an inch of water with that. 

I see that Rusty used chocolate covered coffee beans. I did not use them either time that I made it.

Reviewed on Mar. 23, 2008 by RustyStickers

Reviewed on Mar. 23, 2008 by RustyStickers

This is a perfect delicious silky cheesecake. I baked it for an additional 10 minutes, Simply heavenly!

Reviewed on Mar. 23, 2008 by RustyStickers

This is THE BEST Cheesecake I have even made!  It is absolutley beautiful and tastes like silk! Perfect recipe!

Reviewed on Mar. 23, 2008 by nannyto3

I baked this cheesecake last night and it was FABULOUS!!! I didn't have a pan big enough to bake it in a water bath so I reduced the baking temp and baked it longer and slower, watching it carefully. I learned a long time ago not to use cream filled cookies for a crust if I want to remove it from the springform pan bottom. I use chocolate graham crackers for a chocolate crust. The cheesecake has a wonderful flavor and creamy texture. I give it TWO thumbs up!! To the person whose layers mixed together - Maybe your chocolate chips were not cooled enough. My layers were great. I'll definitely bake this again.

Reviewed on Mar. 23, 2008 by Leawalsh

I also might add that my husband is a diabetic, so I modified this recipe. I used sugar free chocolate cream cookies for the crust and used 1 1/2 cups of granulated Splenda instead of sugar. It came out great, and you'd never know it was made with Splenda. There is some sugar in the chocolate chips, so it's not totally sugar free, and it's certainly not low calorie, but a definite repeat recipe. My family liked it even better than the Turtle cheesecake that I make.

Reviewed on Mar. 23, 2008 by Leawalsh

I made this yesterday for Easter dinner as well. It came out great. This recipe is definitely a keeper. As far as greasing the bottom of the pan, all I did was spray it with a little Pam and that worked fine.

Reviewed on Mar. 23, 2008 by texastangent

Thanks charlu for the help with the foil!

Reviewed on Mar. 23, 2008 by texastangent

I have made this cheesecake twice now.  It has turned out beautiful both times...

Some hints for successful removal and preparing

I use a food processor to make my oreo crumbs. I do not add the butter I only add the oreos. Then I melt the butter and combine it with the cookie crumbs, I then stir it around and pour it into the greased crust and then press it firmly.

 About the pan, I wrap the bottom of my springform pan with foil and then pop the bottom back in, I leave plenty of foil overhanging on the bottom. I then grease the whole interior of the pan lightly. *note* I use crisco when I grease it. The next day it makes it real easy to remove because you can peel the foil off the cheesecake. 

I do not run a knife around my pan. I have a non stick pan and it does not stick.

I also bake it for more then the alloted time. I cook it until I can lightly touch the top of the cake and it does not make a mark. I add about 10 to 15 minutes. 

I use a stand mixer to prepare my ingredients for the cheesecake. That makes it easier as well..

I hope you have better luck next time.

Reviewed on Mar. 23, 2008 by RustyStickers

I made this yesterday for Easter dinner today.  It looks divine BUT the bottom of the bottom of the springform pan is hardened grease!  I was hesitant to grease the bottom of the springform pan but did follow the instructions.  I hope I'm not sorry!  I hope the bottom of the pan isn't hardened grease when I cut the slices??  Anyone have any opinions with this???

Reviewed on Mar. 13, 2008 by charlu

Regarding the foil.  I placed the pan on the foil square and molded the foil securely around the bottom and up the sides of the pan to the top.  Any foil that extended past the top I just sort of folded back out of the way.  This cheesecake was so beautiful and delicious and rich!  And not nearly as labor-intensive as I feared.  Next time I'll put a circle of parchment in the bottom of the pan so it can be removed (after the sides) from the cheesecake before serving as I had some difficulty getting pieces off of the bottom with the crust intact.

Reviewed on Mar. 08, 2008 by texastangent

I want to make this cheesecake but I have a question about it. When the step says to

      "Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan."

Are you suppose to wrap the foil all around even the top of the cheesecake or just securely around the bottom? 

Reviewed on Feb. 25, 2008 by bekita21

This gets 5 stars for taste and appearance...it was absolutely beautiful (even without the bean garnish) and the flavor was amazing, even for non-coffee drinkers. My only issue was the baking time. I baked it exactly 50 minutes and the cheesecake was the picture of perfection; set on top and not a single crack. I was delighted. That is, until I cut into it the next evening and discovered it wasn't done in the middle and oozed out around the knife. There had been no indication that it wasn't done, so I was very disappointed and a little embarrassed to be serving it to guests. However, it was still a hit and so delicious. Next time I make it I'll up the baking time by probably 10 minutes, even if it looks done after 50.

Reviewed on Feb. 24, 2008 by Squirt4

I took this cake to a church pitch-in and it was the first dessert that was gone. Everyone loved it. Instead of using semisweet morsels, I used dark chocolate to add to the richness.

Reviewed on Feb. 17, 2008 by beverly1234

Reviewed on Feb. 14, 2008 by STitcombe

I got raves with this recipe at a Super Bowl party a couple of weeks ago. Even people who told me they don't usually like many sweets, loved it (and he's a gourmet cook!). This will definitely be served again but it will have to be to more than just my husband & me. Very rich. Suzanne T

Reviewed on Feb. 14, 2008 by MickiD

My family traditionally celebrates 4 January birthdays, a February anniversary & birthday with a mass dinner at a restaurant with dessert at someone's home afterward. When I saw this cheesecake on the cover of my "Taste of Home" I KNEW what dessert was going to be this year. It was so rich and creamy and CHOCOLATEY, with just enough coffee taste to perk it up (pun intended). We all groaned happily as we savored every bite. This is a definite keeper (the recipe - the cheesecake is a goner!).

Yes - keep the slices small; a little bit goes a looongg way.

Reviewed on Feb. 13, 2008 by darlenemt08

This very rich and you'll only want to eat a little piece at a time. I didn't have any chocolate-covered coffee beans...knew it'd be good without them. I only had enough ingredients on hand for half of the recipe. I baked it in a 9-in. glass pie plate. That was good enough size for my sister & myself along with our parents. My mom & I are diabetics but we both did have a little slice of it though. My sister's been taking small slices of it to work in her lunch. Half of a batch is the right thickness for us. I feel that when I make this for a family reunion or people coming to our house, I'll only make half of a recipe, either just half or make a whole recipe and split it among two 9-in. glass pie plates. May not have any wasted, if not very little when others eat it. Not everybody likes the coffee & chocolate flavors mixed, if not like the coffee flavor.

Reviewed on Jan. 17, 2008 by lovedavina

Reviewed on Jan. 15, 2008 by dmtshasta

Reviewed on Jan. 14, 2008 by roosterr

A picture would be nice