Layered Mocha Cheesecake Recipe

5 126 120
Layered Mocha Cheesecake Recipe
Layered Mocha Cheesecake Recipe photo by Taste of Home
Publisher Photo

Layered Mocha Cheesecake Recipe

Read Reviews
5 126 120
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling

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 (12 ounces) 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. Yield: 16 servings.
Originally published as Layered Mocha Cheesecake in Taste of Home February/March 2008, p35

Nutritional Facts

1 slice: 535 calories, 37g fat (21g saturated fat), 128mg cholesterol, 295mg sodium, 48g carbohydrate (39g sugars, 2g fiber), 8g protein.

  • 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 (12 ounces) semisweet chocolate chips, melted and cooled
  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons butter
  • Chocolate-covered coffee beans, optional
  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 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.
  3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
  4. 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.
  5. 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.
  6. 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. Yield: 16 servings.
Originally published as Layered Mocha Cheesecake in Taste of Home February/March 2008, p35

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Reviews forLayered Mocha Cheesecake

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MY REVIEW
sandy User ID: 9273355 274954
Reviewed 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?"

MY REVIEW
arslp User ID: 1705824 156277
Reviewed 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"

MY REVIEW
feedmenow2010 User ID: 2496658 241811
Reviewed Jan. 15, 2016

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

MY REVIEW
laurijane User ID: 7815299 238888
Reviewed Dec. 7, 2015

"Stunning presentation and lovely combination of flavors. The bain marie (hot water bath) is extra work, but I've never had a cheesecake crack when baked in the hot water. I use almost boiling water - reduces baking time. Used espresso powder. Only suggested change would be to make the glaze with whipping cream instead of butter. This glaze as directed gets too hard in the refrigerator to cut nicely. 9" springform is a perfect fit."

MY REVIEW
marvntaz User ID: 8497667 238619
Reviewed Dec. 2, 2015

"Used chocolate graham crust and espresso powder. So delicious it should be illegal! Freezes well as a whole cheesecake or individually sliced pieces for that perfect pick me up dessert. I did use 2 sheets of heavy duty foil each wrapped separately. Add warm Glaze with cheesecake room temp or cool--it sets up fast when cheesecake is frozen."

MY REVIEW
Pennynickle User ID: 3358666 237689
Reviewed Nov. 19, 2015

"Tastes as good as it looks. Very rich. I will make it again."

MY REVIEW
nosmo User ID: 8249190 235347
Reviewed Oct. 21, 2015

"Looks so delicious. I just have a question. After the cheesecake has been refrigerated , should the glaze be cooled before spooning onto cheesecake. Thanks very much. Haven't tried it yet but I will rate in on appearance."

MY REVIEW
bluetigereyes2 User ID: 1073120 233391
Reviewed Sep. 24, 2015

"I have made this cheesecake MANY times, this is one that my boss has asked for multiple times, and I always make it for his birthday. Its VERY rich, so a small slice is perfect, so it serves a nice size crowd. one of my absolute favorite cheesecakes of all time! I always add a little extra coffee or use instant espresso as it gives it a richer coffee flavor. Also, dark chocolate instead of semi sweet. YUM!!!"

MY REVIEW
[email protected] User ID: 8040913 230460
Reviewed Jul. 31, 2015

"I have a question. Could I substitute egg beaters for the whole eggs and how about a low fat version of the cream cheese. I done lots of cheesecakes, but this one looks elegant. I love the chocolate dipped coffee bean addition. I've used them for several cakes before. I had to add a rating to be able to submit. Since I haven't baked it yet, I rated the appearance :)"

MY REVIEW
Mermaids101 User ID: 8312422 223766
Reviewed Mar. 29, 2015

"To Steph: Try coconut flour--1/4 cp-same as recipe and add an extra egg -(to the 4 eggs) This should do the job!"

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