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

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Two favorite flavors—coffee and chocolate—combine in this treat from Renee Gastineau of crust Seattle, Washington. "The chocolate crumb crust and sprinkling of mini chips contrast nicely with the creamy coffee filling," she writes.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + chilling
MAKES: 12-14 servings

Ingredients

  • CRUST:
  • 2 cups chocolate wafer crumbs (about 32 wafers)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 4 eggs, lightly beaten
  • 1/3 cup heavy whipping cream
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) miniature semisweet chocolate chips, divided

Nutritional Facts

1 piece: 314 calories, 18g fat (10g saturated fat), 104mg cholesterol, 227mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 4g protein.

Directions

  1. In a large bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed just until combined.
  3. In a small bowl, combine cream and coffee granules; let stand for 1 minute. Add to cream cheese mixture with vanilla; beat just until combined. Stir in 3/4 cup chocolate chips. Pour into crust. Sprinkle with remaining chocolate chips.
  4. Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
  5. Let stand at room temperature for 30 minutes before slicing. Yield: 12-14 servings.
Originally published as Mocha Chip Cheesecake in Quick Cooking May/June 1998, p60


Reviews for Mocha Chip Cheesecake

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jctkrause User ID: 5185979 51428
Reviewed Dec. 2, 2013

"The texture of this cheesecake wasn't as smooth as my recipe for mini chocolate chip cheesecake--but your idea to combine mocha with mini chocolate chips is fantastic!I have a very similar recipe that uses a 12-oz pkg of mini chocolate chips. Here is my recipe for the mini chocolate chip cheesecake that makes a very smooth cheesecake, without cornstarch, flour, or cream. (Of course, the only way to add dissolved coffee to your recipe is to dissolve it in cream.) I think I'll try that to change my mini chocolate chip cheesecake into a mocha cheesecake!

For those who couldn't find chocolate cookies, their brand name is Nabisco Famous wafers.
Preheat oven to 350 degrees and adjust oven rack to center of oven. Tightly wrap bottom of 9" greased springform pan. Set aside another pan that is not taller than the springform pan, but large enough to hold the springform pan (this is called a bain-marie).
Beat 24 oz cream cheese with 1 cup sugar; blend in 1 tablespoon vanilla. Add 3 eggs, 1 at a time, completely beating the egg until there's no yellow before adding next egg. Add 8 oz sour cream; beat until smooth. Fold in mini chocolate chips; pour batter into springform pan. Place springform pan inside larger pan and add 1" boiling water in larger pan.
Bake at 350 degrees 1 hour until edges are very pale brown and center 2" wiggles. Turn oven off. Place handle of wooden spoon between oven door and oven opening, to crack the door open; leave cheesecake in oven 1 hour. Remove cheesecake from oven and cool completely. Chill completely (at least 6 hours) before serving."

MY REVIEW
rodsgirl User ID: 1398588 22103
Reviewed Feb. 4, 2012

"I made this for a party. I also couldn't find chocolate wafers so I used chocolate graham crackers and they worked great. I baked it 55 minutes and it didn't quite get done in the center. But it tasted awesome and everybody loved it!"

MY REVIEW
K. J. User ID: 5723336 28335
Reviewed Jun. 28, 2011

"What an awesome cheesecake!I'm so glad I made it.If you love coffee and chocolate this is the cheesecake for you. Thanks for the recipe."

MY REVIEW
paulsgirl User ID: 5564126 28216
Reviewed Nov. 2, 2010

"I used 2 8 oz packages of cream cheese instead of 3 and only half the sugar in the crust, also only 3/4 cup sugar in the filling. Plenty sweet enough and very delicious, also discovered it taste better the next day!!"

MY REVIEW
megs3287 User ID: 5121736 52425
Reviewed May. 27, 2010

"I have made this a couple of times. The first time I made it for a party. I couldn't fine wafers, so I used oreos the first time - the crust seemed a little tough, so I tried chocolate graham crackers the second time - worked much better. Everyone loved this cheesecake and wanted more!"

MY REVIEW
ange_b User ID: 1136347 48797
Reviewed Jun. 17, 2008

"This is a really good cheesecake. I couldn't find chocolate wafers so I used oreos for the crust instead. No complaints from my family. I also baked in a water bath."

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