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

Layered Mocha Cheesecake Recipe

Publisher Photo
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
   (106)
RATING DISTRIBUTION
5 Star
 (97)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 28, 2014

"WOW! I made this for the first time for Thanksgiving. Now I have a standing order to bring it for Christmas! This is absolutely the best mocha cheesecake ever. One thing to be aware of: the chocolate chips add volume to the chocolate layer, so if you want your layers even, don't quite divide the batter in half. Use a little less in the chocolate and a little more in the coffee layer. Fabulous!"

MY REVIEW
Reviewed Nov. 1, 2014

"I too get raves when I make this cheesecake. I also have had difficulty getting the middle to cook all the way. I will try some of the suggestions that I have read in the other reviews. Thanks for those little suggestions. :)"

MY REVIEW
Reviewed Jan. 15, 2014

"This was my first time making cheesecake (I don?t like cheesecake very much) but this was phenomenal! Super-creamy and just enough coffee flavor for a non-coffee lover. We should start calling this the Proposal Cheesecake because I too received a wedding proposal when I brought this to my office Christmas party.

I used a 10-inch springform pan and I used the Newman?s Own organic chocolate alphabet cookies like GoGoKitty recommended. All of my ingredients were room temperature before I started. I baked the cookie crust by itself for 10 minutes and then let it cool before I added the filling. I beat the cheesecake and sugar mixture for a solid 10 minutes before I added the flour and then beat it for another minute or so before I added the eggs. I used a water bath and even with the aluminum foil wrapped around the springform pan, the crust still got water in it and it got soggy. But once I let it cool on the counter and then in the refrigerator overnight before I took the springform pan off, it dried out and was properly crunchy by the time we ate it for lunch the next day. I baked the cake for 75 minutes and then I turned off the oven, opened the door and let the cheesecake sit inside the oven for an hour so the temperature would come down slowly. I found chocolate-covered coffee beans in the bulk foods section of my store."

MY REVIEW
Reviewed Dec. 28, 2013

"I've made this cheesecake for the last three years as part of our New Year's Eve Feast. It is always a huge hit and even if I choose to make a different one, I have to include this one as well by popular demand. Delicious!"

MY REVIEW
Reviewed Dec. 20, 2013

"Can anyone tell me where can I find the chocolate-covered coffee beans? Which brand you recommend?"

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