Mocha Cheesecake

Looking for a showstopping dessert that’s sure to impress? This layered mocha cheesecake combines rich chocolate, bold coffee and creamy cheesecake in one stunning dessert. We don’t just blend the flavors into one cheesecake; we build two separate cheesecake layers on a cookie crust and add a melted chocolate topping so you get that mocha flavor in every bite. Most cheesecake recipes are labors of love—you’ll need at least an hour in the oven and several more in the fridge before you can slice and serve—but this one is worth the effort. Make this mocha-flavored masterpiece for special occasions, holiday dinners or any time you really want to win someone over.

Mocha Cheesecake Ingredients

• Oreo cookies: Pulse Oreo cookies in a food processor to form fine crumbs for the chocolaty cheesecake crust.
• Butter: Melted butter is needed to make the crumb crust and the chocolate glaze that tops the cheesecake. Salted or unsalted butter both work.
• Instant coffee: Instant coffee granules flavor one cheesecake layer. There are many instant coffee products to choose from; instant espresso works great in chocolate desserts.
• Cinnamon: A dash of cinnamon goes a long way in enhancing the cheesecake filling.
• Cream cheese: Cream cheese serves as the base of flavor and creamy texture for this coffee and chocolate cheesecake. Be sure to soften your cream cheese ahead of time for the smoothest filling.
• Granulated sugar: Sweeten the filling for this mocha coffee cheesecake with granulated sugar.
• All-purpose flour: You’ll only need 1/4 cup of flour, but it’s crucial in thickening the filling.
• Vanilla extract: Vanilla extract enhances the flavor of the mocha cheesecake filling. Although it’s a background flavor, you still want to use quality vanilla extract instead of imitation vanilla for the best-tasting dessert.
• Eggs: Eggs help the cheesecake to rise while baking, creating a rich, fluffy texture. Lightly beat them before adding them to the cream cheese mixture.
• Chocolate chips: Melted chocolate chips are added to the filling and the glaze. For this mocha cheesecake recipe, we use semi-sweet chocolate chips.

Directions

Step 1: Prep the springform pan

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about an 18-inch square). Securely wrap the foil around the pan.

Step 2: Make the crust

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In a small bowl, mix the cookie crumbs and melted butter. Press them into the bottom of the prepared pan. In another bowl, combine the coffee granules, hot water and cinnamon. Set the coffee aside.

Editor’s Tip: Use the base of a glass or a measuring cup to press the cookie crumbs into the pan for a firm crust.

Step 3: Make the filling

Allison Cebulla for Taste of Home

In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs and beat the mixture on low speed just until it’s combined.

Step 4: Add the coffee and chocolate

Allison Cebulla for Taste of Home

Divide the batter in half. Stir the melted chocolate into one portion and pour it over the crust.

Allison Cebulla for Taste of Home

Stir the coffee mixture into the remaining batter.

Allison Cebulla for Taste of Home

Spoon and smooth it over the chocolate layer.

Step 5: Bake the cheesecake

Place the springform pan in a large baking pan and add 1 inch of hot water to the larger pan to make a water bath. Bake the cheesecake at 325ºF for 60 to 65 minutes, or until the center is just set and the top appears dull. Remove the springform pan from the water bath and remove the foil.

Step 6: Cool and chill the cheesecake

Cool the cheesecake on a wire rack for 10 minutes. Loosen the sides from the pan with a knife. Let it cool for one hour longer. Refrigerate the cheesecake overnight.

Step 7: Top with glaze and serve

Allison Cebulla for Taste of Home

Remove the rim from the pan.

To make the glaze, melt the chocolate chips and butter in a microwave. Stir until they’re smooth, then spread the glaze over the cheesecake. Top the cheesecake with coffee beans if desired.

Josh Rink for Taste of Home

Mocha Cheesecake Variations

• Make a different crust: This recipe calls for Oreo cookies for the crust to enhance its chocolate flavor. However, there are plenty of other crumb crust options you could try. A graham cracker crust is a classic choice, but you could also use shortbread or vanilla wafer cookies.
• Add whipped cream: Either skip the glaze, or top the mocha cheesecake with fresh whipped cream. Stick to simple vanilla whipped cream, add cocoa powder to make chocolate whipped cream, or make coffee whipped cream with instant coffee granules.
• Use dark chocolate: This mocha coffee cheesecake recipe calls for semi-sweet chocolate chips in both the filling and the glaze, but if you prefer another type of chocolate, use it. Go for a bolder flavor with dark chocolate chips.
• Play with garnishes: Top the cheesecake with crumbled Oreo cookies, mini chocolate chips, chocolate-covered espresso beans or a dusting of cocoa powder.

How to Store Mocha Cheesecake

Always store homemade cheesecake in the refrigerator. Store it tightly wrapped or in an airtight container to preserve its flavor and texture. Leftover mocha cheesecake can be kept in the fridge for up to five days. Slice it and serve it chilled.

Can you freeze mocha cheesecake?

Yes, you can freeze mocha cheesecake. Place the whole cheesecake or slices on a baking sheet and freeze them until they’re firm. Then wrap the cheesecake in storage wrap and place it in a freezer bag. Store the cheesecake in the freezer for up to two months and let it thaw in the fridge before serving it.

Mocha Cheesecake Tips

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How do you know when cheesecake is done baking?

The key to making a great cheesecake is to know when it’s done baking. Gently tap the side of the pan with a wooden spoon to do a cheesecake test. If the cheesecake wobbles just slightly in the middle, it’s done baking. If it ripples or jiggles significantly, it needs a few more minutes in the oven.

Do you need a springform pan to make a cheesecake?

A springform pan has high walls and a removable side panel that makes removing a baked cheesecake easier. If necessary, you can use a different pan, like a high-walled round cake pan lined with parchment paper.