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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
   (108)
RATING DISTRIBUTION
5 Star
 (99)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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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."

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."

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