Mocha Chocolate Chip Cheesecake Recipe

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

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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
Featured In: Mom's Best Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour Bake: 1 hour + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour Bake: 1 hour + chilling

Ingredients

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

Directions

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 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.
Originally published as Mocha Chocolate Chip Cheesecake in 100 Best Desserts 2012 2012, p45

Nutritional Facts

1 slice: 388 calories, 28g fat (16g saturated fat), 108mg cholesterol, 234mg sodium, 33g carbohydrate (26g sugars, 1g fiber), 6g protein.

  • 1-1/2 cups chocolate wafer crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 1/2 cup heavy whipping cream
  • 1 tablespoon instant coffee granules
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 1 cup (6 ounces) miniature semisweet chocolate chips, divided
  1. Place a 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 large bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom of prepared pan.
  3. In a small saucepan, combine cream and coffee granules. Cook and stir until granules are dissolved; set aside to cool.
  4. In a large bowl, beat cream cheese and sugar until smooth. Beat in 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.
  5. 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.
Originally published as Mocha Chocolate Chip Cheesecake in 100 Best Desserts 2012 2012, p45

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