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Mocha Truffle Cheesecake Recipe

Mocha Truffle Cheesecake Recipe photo by Taste of Home

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I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's excellent for get-togethers because it can be made in advance.

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Mocha Truffle Cheesecake Recipe

Prep: 20 min. Bake: 50 min. + chilling

Yield: 12-16 Servings

20 50 70

Ingredients

1 package devil's food cake mix (regular size)
6 tablespoons butter, melted
1 egg
1 to 3 tablespoons instant coffee granules
FILLING/TOPPING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, melted and cooled
3 to 6 tablespoons instant coffee granules
1/4 cup hot water
3 eggs, lightly beaten
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon almond extract

Directions

In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water. Add coffee to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Refrigerate leftovers. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 484 calories, 28 g fat (16 g saturated fat), 109 mg cholesterol, 389 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Mocha Truffle Cheesecake in Quick Cooking March/April 2004, p27

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Mocha Truffle Cheesecake

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Reviewed on Oct. 18, 2012 by lbraden

I have made this cheesecake many times and its always a hit worth chocolate and coffee lovers. I have varied the amount of coffee in both the cake and the crust to Taylor the cake to the event. Always a big hit.

Reviewed on May. 30, 2011 by annlaurance

We've made this recipe several times and it's always been a HUGE hit wherever we take it. It may be made in a 9" pan, but be careful not to use all the crust recipe or it will be too thick at that size. Consider using decaf if it's going to be eaten in the evening! Though we enjoy the coffee flavor a lot, be aware that it will completely overpower the chocolate flavor if you use the larger number of tablespoons recommended for the coffee granules.

Reviewed on Mar. 15, 2011 by sunnigirl

Delicious! I've made this several times already and each time it turned out perfectly..

Reviewed on Apr. 24, 2008 by cowboy2525

I really like cheesecake so I really look forward to making this!!!!!!