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Mocha Chocolate Chip Cheesecake

 Mocha Chocolate Chip Cheesecake
Childhood food memories always bring me back to a special time. This is one of my mom's outstanding desserts, which she often served.—Cara Langer, Overland Park, Kansas
16 ServingsPrep: 1 hour Bake: 1 hour + chilling


  • 1-1/2 cups chocolate wafer crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • 1/2 cup heavy whipping cream
  • 1 tablespoon instant coffee granules
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 eggs, lightly beaten
  • 1 cup (6 ounces) miniature semisweet chocolate chips, divided


  • Place a greased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a large bowl, combine the wafer crumbs, sugar and butter. Press
  • onto the bottom of prepared pan.
  • In a small saucepan, combine cream and coffee granules. Cook and stir
  • until granules are dissolved; set aside to cool.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in

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Mocha Chocolate Chip Cheesecake (continued)

Directions (continued)

  • coffee mixture and vanilla. Add eggs; beat on low speed just until
  • combined. Fold in 3/4 cup chocolate chips; pour into crust. Sprinkle
  • with remaining chips. Place springform pan in a large baking pan;
  • add 1 in. of hot water to larger pan.
  • Bake at 325° for 60-70 minutes or until center is just set and
  • top appears dull. Remove springform pan from water bath. 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. Yield: 16 servings.
Nutritional Facts: 1 slice equals 388 calories, 28 g fat (16 g saturated fat), 108 mg cholesterol, 234 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.