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Layered Mocha Cheesecake

In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much a feast for the eyes as for the palate! —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 1 hour + chilling
  • Makes
    16 servings

Ingredients

  • 1-1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • FILLING:
  • 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1/4 teaspoon ground cinnamon
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, lightly beaten
  • 2 cups semisweet chocolate chips, melted and cooled
  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons butter
  • Chocolate-covered coffee beans, optional

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 small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
  • In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
  • Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  • Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts
1 slice: 535 calories, 37g fat (21g saturated fat), 128mg cholesterol, 295mg sodium, 48g carbohydrate (39g sugars, 2g fiber), 8g protein.

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Reviews

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Average Rating:
  • Chris
    May 23, 2020

    Sara (5-15-20) Thanks so much for the tips. I'd love to make this one, but I was wondering how strong the coffee part was since I love Mocha flavors but I don't like coffee. Also wondering why not just make one layer and mix the chocolate

  • Sara
    May 15, 2020

    I have made this recipe so many times now. People ask me to make it for them so often, it is a huge hit! It's so easy and delicious, I'm making it again for my sister's birthday present tomorrow. There are a few things I do differently that I thought some people might like to know. Firstly, I cut out some parchment paper about the same diameter as the bottom of the cheesecake pan and butter it, as the crust loves to stick to the bottom of it no matter how much oil I use to lubricate it. I end up having to chisel it off. The paper solves that. Secondly, I do not put the water in the same pan as the cheesecake as the steam accumulates in the aluminum foil and makes the crust soggy. I put it in a pan on a separate tray, under the cheesecake about 5 minutes before putting the cake in so the water has time to heat up. Thirdly, I take it out at the earliest time so it is smooth and I do not freeze it. It goes straight into the fridge after cooling. I find it is creamier that way. If you like your cheesecake more firm, you don't have to do this. Lastly, I do not add the chocolate and butter mixture to the top as it becomes too hard after cooling to get a clean cut. I use a chocolate ganache. This website has a lot of good ganache ideas, if you want to check it out: https://sallysbakingaddiction.com/chocolate-ganache/ That's about it. I have some recommendations for ingredients, if you're interested as well. I will leave them here: I love to use Medaglia D'Oro for the instant coffee. It is heavenly and dissolves so well in the water. The smell and taste is also lovely. Ghirardelli chocolate chips are a must as well. Maybe I'm just biased on that one. I like to use strawberries or chocolate chunks for the topping as I can't seem to find chocolate covered coffee beans in my area and am unwilling to over-pay for them at Starbucks. I only use strawberries, if i know the entire cheesecake will be eaten that day, though, as they get soft after cut. Tip: if you worry about the cream cheese mixture getting warm while your chocolate melts, just hold out and don't put them in the fridge, it will be fine. If you do, the chocolate will harden too fast for you to mix it and the entire mixture will be too stiff. It won't ruin the cheesecake, but it won't look as pretty and it will make the task more difficult. Learn from my mistakes haha..

  • Amanda
    Feb 15, 2020

    Delicious! Spoon on the top layer carefully or the layers will mix together. My only suggestion would be to leave of the chocolate topping because it gets really hard and makes the cheesecake hard to eat. I’ll leave it off next time. Otherwise, this cheesecake was decadent and delicious. I will definitely make this again!

  • Monica
    Dec 27, 2019

    So delicious! Made this cheesecake for Christmas. I added two tbsp of sour cream to the recipe to make it slightly creamier. Topped it with whipped cream and crushed peppermint bark for a Christmas twist. Will definitely make this again!

  • Shannon
    Mar 7, 2019

    Its a really great recipe! I messed up somewhere though. The layer i added chocolate to(i used white chocolate) didnt bake right. The top layer had that creamy spongey texture but my chocolate layer was more like a nobake cheesecake and didnt have a sponge like texture. The cheesecake didnt fall apart its still sturdy im just wondering what i did wrong

  • newgrandma
    Nov 20, 2018

    I make this exactly as the recipe states. My husband has to have one every year for his birthday. Everyone that tastes it says it is delicious!

  • Corin
    Nov 24, 2017

    I just made this cake for my husband’s Thanksgiving dinner/birthday party. It came out perfect! This was my first cheesecake ever that didn’t crack because I finally took the time to bake it in a hot water bath which I have always been too lazy to do. I substituted a Nilla wafer crust for the Oreo because it’s my favorite and the birthday boy wanted to try it. I also substituted the top ganache for a softer/more runny milk chocolate variation to mellow out the richness of the semisweet base layer. Your layers should come out defined if you spoon the mocha layer gently because the chocolate layer is so dense. I used Maxwell House Cafe Vienna for the powdered coffee.

  • sandy
    Oct 8, 2017

    Mocha Cheesecake was excellent. However, my layers were not at all as defined as in the pic. It almost looked like one solid layer of chocolate. Any suggestions?

  • arslp
    Aug 28, 2017

    I made this and it was an absolute hit - with everyone!!! It is so rich; cut small slices, but when you do that, you can go back for more. I got 2 marriage proposals from friends' husband :), and my husband thought it terrific!!I did use the water bath method, and it turned out perfectly: set just right. Texture and taste were perfection. It is now one of our favorites.arslp

  • feedmenow2010
    Jan 15, 2016

    I made this exactly as the recipe is written. Everyone loved it. very rich, so cut into smaller slices.