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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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Reviews for Layered Mocha Cheesecake

Layered Mocha Cheesecake

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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!!!!

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