Description
A luscious and indulgent dessert, this mocha cheesecake combines the rich flavors of chocolate and coffee in a creamy baked cheesecake with a chocolate cookie crust, perfect for coffee and dessert lovers alike.
Ingredients
Units
Scale
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup semisweet chocolate chips, melted and slightly cooled
- Whipped cream and chocolate shavings for garnish (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, cocoa powder, and espresso powder, and mix until well blended.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and melted chocolate until smooth and creamy.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, top with whipped cream and chocolate shavings if desired.
Notes
- Use a water bath while baking to prevent cracking.
- Let the cheesecake cool gradually to avoid sudden temperature changes.
- For a deeper coffee flavor, increase the espresso powder slightly.
- This cheesecake can be made 1–2 days ahead for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg