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Mocha Cheesecake

 Mocha Cheesecake
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
8-10 ServingsPrep: 35 min. + cooling Bake: 20 min. + chilling


  • 1-1/4 cups confectioners' sugar
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking soda
  • Dash salt
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs, lightly beaten
  • 1 tablespoon hot water
  • 2 to 3 teaspoons instant coffee granules
  • Chocolate-covered coffee beans and whipped topping, optional


  • In a bowl, combine the first five ingredients; sir in butter. Press
  • onto the bottom and 1 in. up the sides of a greased 9-in. springform
  • pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes
  • or until the edges are browned. Cool on a wire rack.
  • In a large bowl, beat cream cheese and milk until smooth. Add eggs,
  • beating on low speed just until combined. In a small bowl, combine
  • water and coffee granules; let stand for 1 minute. Add to the
  • creamed mixture; beat just until mixed. Pour into crust. Return pan
  • to baking sheet.

2 of 2

Mocha Cheesecake (continued)

Directions (continued)

  • Bake at 350° for 20-25 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. Refrigerate overnight.
  • Remove sides of pan. Let stand at room temperature for 30 minutes
  • before cutting. If desired, top with chocolate-covered coffee beans
  • and whipped topping. Refrigerate leftovers. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 418 calories, 22 g fat (13 g saturated fat), 105 mg cholesterol, 269 mg sodium, 49 g carbohydrate, 1 g fiber, 8 g protein.