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Layered Mocha Cheesecake Recipe
Layered Mocha Cheesecake Recipe photo by Taste of Home

Layered Mocha Cheesecake Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling
MAKES: 16 servings

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

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.

Directions

  1. Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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.
  3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
  4. 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.
  5. 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.
  6. 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.
Originally published as Layered Mocha Cheesecake in Taste of Home February/March 2008, p35

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.

Reviews for Layered Mocha Cheesecake

AVERAGE RATING
   (111)
RATING DISTRIBUTION
5 Star
 (102)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 29, 2015

"To Steph: Try coconut flour--1/4 cp-same as recipe and add an extra egg -(to the 4 eggs) This should do the job!"

MY REVIEW
Reviewed Feb. 26, 2015

"Cheesecake Factory has nothin on this recipe! Holy smokes! This is amazing!! Already making a second one in 2 weeks!!!"

MY REVIEW
Reviewed Feb. 21, 2015

"I've made this cheesecake a couple of times and both times its been divine. I've even baked it for the shorter (incorrect) amount of time because I didn't see the correction and it still worked (not sure how I got lucky there!)

Does anyone know the role of 1/4 cup of flour, and could I substitute a gluten-free blend of some kind? Its easy to make a GF crust but I'm worried about messing with the cheesecake itself. Thanks!"

MY REVIEW
Reviewed Jan. 19, 2015

"Awesome!"

MY REVIEW
Reviewed Jan. 8, 2015

"Great recipe.....Sue is hot. I was satisfied with the food and the picture."

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