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Mocha Truffle Cheesecake

 Mocha Truffle Cheesecake
I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's excellent for get-togethers because it can be made in advance.
12-16 ServingsPrep: 20 min. Bake: 50 min. + chilling


  • 1 package devil's food cake mix (regular size)
  • 6 tablespoons butter, melted
  • 1 egg
  • 1 to 3 tablespoons instant coffee granules
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
  • 3 to 6 tablespoons instant coffee granules
  • 1/4 cup hot water
  • 3 eggs, lightly beaten
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Almond Extract


  • In a large bowl, combine the cake mix, butter, egg and coffee
  • granules until well blended. Press onto the bottom and 2 in. up the
  • sides of a greased 10-in. springform pan.
  • In another large bowl, beat cream cheese until smooth. Beat in milk
  • and melted chips. Dissolve coffee granules in water. Add coffee to
  • cream cheese mixture. Add eggs; beat on low speed just until
  • combined. Pour into crust. Place pan on a baking sheet.
  • Bake at 325° for 50-55 minutes or until center is almost set.

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Mocha Truffle Cheesecake (continued)

Directions (continued)

  • Cool on a wire rack for 10 minutes. Carefully run a knife around
  • edge of pan to loosen; cool 1 hour longer. Chill overnight.
  • Just before serving, in a large bowl, beat cream until soft peaks
  • form. Beat in sugar and extract until stiff peaks form. Spread over
  • top of cheesecake. Refrigerate leftovers. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 484 calories, 28 g fat (16 g saturated fat), 109 mg cholesterol, 389 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.