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Layered Mocha Cheesecake

 Layered Mocha Cheesecake
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
16 ServingsPrep: 30 min. Bake: 55 min. + chilling


  • 1-1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • 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 McCormick® Pure 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


  • 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.

2 of 2

Layered Mocha Cheesecake (continued)

Directions (continued)

  • 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.