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Mocha Cheesecake

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!
Course Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 -12 servings
Author Sarah @ The Gold Lining Girl

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:

  • In a food processor, pulse cookies until they are fine crumbs.
  • In a medium bowl, whisk together cookie crumbs, sugar, and melted butter, stirring until combined.
  • Press into the bottom of a 9-inch springform pan.

For Mocha Cheesecake:

  • In a large mixing bowl, beat cream cheese until smooth.
  • Add sugar, beating until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla.
  • In a small bowl or mug, stir together espresso and instant coffee granules, until coffee granules are dissolved.
  • Add to cream cheese mixture.
  • 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.
  • With the mixer running on low, drizzle the chocolate into the cream cheese mixture, beating until combined.
  • Fold in chocolate chips.
  • Pour batter into prepared springform pan.
  • Bake at 325 for about 75 minutes, or until the center is slightly jiggly, and the edges are golden.
  • Remove to a wire rack to cool completely.

For Chocolate Ganache:

  • In a small microwave-safe bowl, combine the chocolate, heavy cream, and butter.
  • 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.
  • Pour ganache over top of the cheesecake, and allow to set, about 15-20 minutes.
  • Cut and serve.
  • Store in the refrigerator.

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.