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Layered Mocha Cheesecake Recipe

Layered Mocha Cheesecake Recipe photo by Taste of Home

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In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much a feast for the eyes as for the palate! —Sue Gronholz, Beaver Dam, Wisconsin

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Layered Mocha Cheesecake Recipe

Prep: 30 min. Bake: 55 min. + chilling

Yield: 16 Servings

30 55 85

Ingredients

1-1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups (12 ounces) semisweet chocolate chips, melted and cooled
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional

Directions

Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired. Yield: 16 servings.

Nutritional Facts 1 slice equals 535 calories, 37 g fat (21 g saturated fat), 128 mg cholesterol, 295 mg sodium, 48 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Layered Mocha Cheesecake in Taste of Home February/March 2008, p35

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Layered Mocha Cheesecake

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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!

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