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This sinfully decadent Mocha Cheesecake recipe starts with a thick crust of crushed chocolate creme-filled sandwich cookies. It’s a quadruple chocolate cheesecake altogether, infused with coffee, and smothered in a thick layer of silky, luscious semi-sweet chocolate ganache. This Mocha Cheesecake is out-of-this-world amazing, and a must-try for coffee lovers!
Good morning, and happy Monday! Today is one of those rare Mondays that’s a good Monday because we’ve got a reason to celebrate. Did you know that August is National Coffee Month? I didn’t know, but now that I know, I wanted for us to celebrate, and I made this Mocha Cheesecake in honor of this special holiday!!
You guys know I love coffee, and I think I’ve said before that it’s the only thing I look forward to about waking up in the morning. I am not a morning person, but I do go to bed at night excited that at least the morning means coffee. I usually have a few cups when I wake up, then I break for a while, and then I have a cup in the early afternoon. That’s my coffee M.O.
I’ve also told you guys before that we have TWO coffee makers set up in our kitchen because my S.O. and I like to prepare our coffee differently, and then S.O. has a third coffee maker that he took to the office and he uses it right at his desk. Not even in the break room, but right at his desk.
All of our current coffee makers are 4-cup pots though, and we wanted to have a coffee maker that made a larger pot. I picked up this Mr. Coffee® 12-Cup Programmable Advanced Coffee Brew Coffee Maker at Walmart, and I was so excited that they make this model in red! It matches all my other kitchen appliances, and I’m quite particular about that. And it was on sale, so that was a bonus!
My current coffee maker has an on/off button – that’s it. No features or programming capabilities. My new Mr. Coffee is a big step up. Also, I typically use filtered water from the fridge to make coffee, but this Mr. Coffee has a built-in water filter, so that’s awesome too.
Anyway, I’m on my third cup today and it’s not yet 9am. 🙂 It’s producing really smooth and clean-tasting coffee. I noticed a difference right away.
I wanted to create a coffee-infused recipe that will also pair well with a cup of coffee – the best of both worlds! I’ve actually had this Mocha Cheesecake recipe for many years, and I hadn’t shared it yet, but it’s past due! It’s really elegant to look at – has a dark and sinful quality – and it’s sophisticated in flavor, but it’s very easy to make.
My family and friends love this Mocha Cheesecake recipe, and I even made it for a party at my manager’s house with a bunch of brand new colleagues. That was risky because I really needed to make a good impression, but it was raved about.
It’s actually a quadruple chocolate cheesecake on top of being infused with coffee. It starts with a thick crust of crushed chocolate creme-filled sandwich cookies, and then the cheesecake batter is my very favorite rich, silky, creamy cheesecake batter. It’s infused with strongly-brewed coffee, melted semi-sweet chocolate, and then I stirred in semi-sweet chocolate chunks for good measure. The entire cheesecake is smothered in a generous layer of silky, luscious semi-sweet chocolate ganache. This Mocha Cheesecake is sooooo out-of-this-world.
I hope you’ll try this Mocha Cheesecake sometime in August to celebrate National Coffee Month!
Mocha Cheesecake
Ingredients
For Chocolate Cookie Crust:
- 1 - 12 oz. package chocolate creme-filled sandwich cookies
- 3 tbsp. sugar
- 4 tbsp. melted butter
For Mocha Cheesecake:
- 3 - 8 oz. packages cream cheese softened
- 1 1/2 c. sugar
- 3 eggs at room temperature
- 2 tbsp. vanilla
- 2 shots espresso or 1/4 c. *strongly* brewed coffee
- 2 packets instant coffee granules
- 6 oz. semi-sweet baking chocolate broken into pieces
- 1 c. semi-sweet chocolate chips
For Chocolate Ganache:
- 6 oz. semi-sweet baking chocolate broken into pieces
- 1/3 c. heavy cream
- 3 tbsp. butter
Instructions
For Chocolate Cookie Crust:
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In a food processor, pulse cookies until they are fine crumbs.
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In a medium bowl, whisk together cookie crumbs, sugar, and melted butter, stirring until combined.
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Press into the bottom of a 9-inch springform pan.
For Mocha Cheesecake:
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In a large mixing bowl, beat cream cheese until smooth.
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Add sugar, beating until smooth.
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Add eggs, one at a time, beating well after each addition.
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Add vanilla.
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In a small bowl or mug, stir together espresso and instant coffee granules, until coffee granules are dissolved.
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Add to cream cheese mixture.
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In a small microwave-safe bowl, heat the baking chocolate at 20-30 second intervals, or until melted and smooth. Do not microwave for too long or it risks scorching the chocolate. Use short intervals.
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With the mixer running on low, drizzle the chocolate into the cream cheese mixture, beating until combined.
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Fold in chocolate chips.
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Pour batter into prepared springform pan.
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Bake at 325 for about 75 minutes, or until the center is slightly jiggly, and the edges are golden.
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Remove to a wire rack to cool completely.
For Chocolate Ganache:
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In a small microwave-safe bowl, combine the chocolate, heavy cream, and butter.
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Heat at 20-30 seconds intervals, and whisk until mixture is melted and smooth. Do not overheat or microwave for long intervals or it risks scorching the chocolate and/or cream.
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Pour ganache over top of the cheesecake, and allow to set, about 15-20 minutes.
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Cut and serve.
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Store in the refrigerator.
Recipe Notes
Baking chocolate is usually packaged in small boxes of 4 ounces each. I used 3 boxes total, and split them between the baking chocolate used in the cheesecake batter, and the baking chocolate used in the ganache. You need 12 oz. total of semi-sweet baking chocolate.
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Amanda says
August 14, 2017 at 3:35 pmHow do you like to make your coffee and what do you use and/or add to it? I’m interested because I have yet to master a great cup of coffee and hearing from a master taster might help!
Sarah says
August 24, 2017 at 9:13 amHi! I’m so sorry I missed this comment! It got lost in my feed. I’ve been drinking coffee since my mom would let me have it after church on Sundays, and I was only like 7 or 8! Lol. I’ve always liked it, and I’ve drank it with cream and sugar at different points, but now I mostly drink it black. It took some getting used to, but now I love it that way, and I like that I can drink it pure and tell whether I like a coffee or not. Coffee is a funny thing, and it does take experimentation to figure out if you like it strong, weak, light roast, medium roast, dark… etc. It’s kinda trial and error for personal preference, I suppose! 🙂 But we clean our coffee makers regularly, and we use purified water!!! It definitely helps!
Kara Miller says
August 16, 2017 at 2:57 pmThis cheesecake should be the poster dessert for National Coffee Month!! #client
Terri Davey says
August 21, 2017 at 5:47 pmThis looks amazing! What size pan did you use?
Sarah says
August 23, 2017 at 10:32 amHi! 9-inch springform. 🙂 It is SO decadent! One of the best cheesecakes I’ve ever had. Please let me know if you try it!!
Gina says
August 22, 2017 at 7:21 amI want the recipe email to me chocolate mocha cheese cake
Sarah says
August 23, 2017 at 1:10 pmHi Gina: Are you having trouble view it on the post?
Younghee Taylor says
August 26, 2017 at 7:24 pmWhat’s the name of the chocolate cream filled cookies? Where can I get them?
Sarah says
August 26, 2017 at 9:13 pmOreos!! I wrote this post for a particular brand though, and I don’t want to mention another brand in the post, but you can use any Oreo-type cookie! 🙂
Elena says
August 23, 2017 at 11:48 pmI think your mocha cheesecake is perfect to my morning coffee, black coffee…I’ll give it a try for sure!
Sarah says
August 24, 2017 at 9:07 amIt is truly one of the best cheesecakes I’ve ever had! I hope you try it, and if you do, let me know how you like it! 🙂
Sherry says
September 3, 2017 at 1:59 pmAre the 2 pkgs. of instant coffee the same as 2 tsp.?
Suzanne says
November 5, 2017 at 9:00 pmI made this cheesecake today. It was delicious! One thing I will say is that I really didn’t taste the coffee in it. I guess I have to find a stronger espresso. Thanks for the recipe.
Sarah says
November 6, 2017 at 3:02 pmHi Suzanne! So sorry to hear that. It calls for espresso or strong coffee, but also calls for instant coffee granules. I think those really boost the coffee flavor. Did you use instant coffee in the cheesecake too? I love Starbucks Via – that’s typically what I use for baking!!! I’m so glad that you otherwise liked the cheesecake. We really like that recipe too!! 🙂
Gracie Garrett says
November 12, 2018 at 6:48 pmThank you so much for this amazing recipe! I made it for my boyfriend’s birthday cake and it turned out great. however, I had to learn the hard way, it made a difference living in Denver, and especially during a snowday. lol. I recommend bumping it to 345 or 350 degrees and adding an extra 10 minutes or so if you live in higher elevation. Thanks again Miss Sarah 🙂
Sarah says
November 12, 2018 at 8:47 pmYes! The elevation would definitely make a difference – thank you so much for the tip. That’ll probably help other readers too. I’m SO GLAD you guys liked it!! That’s awesome. Thanks for the feedback, and happy bday to your boyfriend! 🙂
Aliah says
November 24, 2018 at 8:55 pmWhen you pulse the oreos, are you pulsing them with the cream or just the cookies?
Sarah says
November 24, 2018 at 9:21 pmWith the cream! But I don’t use Double Stuff, I use regular Oreos.
Justine says
September 30, 2019 at 3:19 pmI made the chocolate mocha cheesecake for my boyfriends birthday and everyone enjoyed it!! I was a little worried about it being under-baked since I took it out after 60 minutes since it looked to be finished! I will definitely make it again!
Sarah says
October 1, 2019 at 8:49 amI LOVE that cheesecake!! So decadent. It can definitely be hard to tell with cheesecakes when they’re truly done. Most of the time, they turn out great whether under or over-baked, and are pretty foolproof desserts! I’m so glad this turned out well for you. Thanks for your feedback!!!