Mocha Cheesecake
Indulge in the ultimate dessert decadence with this rich and luscious Mocha Cheesecake. Featuring a buttery chocolate cookie crust and a velvety espresso-infused chocolate filling, this cheesecake is a coffee lover's dream come true. The secret to its irresistibly smooth texture lies in a water bath baking method, ensuring a crack-free, creamy finish every time. Topped with optional whipped cream and chocolate shavings, this dessert is perfect for special occasions or as a luxurious treat for your loved ones. With its bold mocha flavor profile and a balance of sweetness and richness, this show-stopping cheesecake is guaranteed to impress. Ideal for gatherings or dinner parties, it requires minimal active prep time but rewards you with an elegant, bakery-worthy dessert that serves 12 generously.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (Oreos)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Espresso powder
- 2 teaspoons Vanilla extract
- 8 ounces Semisweet chocolate chips, melted and slightly cooled
- 4 pieces Large eggs
- Whipped cream (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during the water bath.
Crush the chocolate sandwich cookies into fine crumbs using a food processor or by hand in a zip-top bag with a rolling pin. Combine the crumbs with melted butter in a mixing bowl until evenly coated.
Press the cookie mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
Add the sour cream, espresso powder, and vanilla extract to the cream cheese mixture. Beat until fully combined.
Slowly pour in the melted semisweet chocolate and mix until fully incorporated and smooth.
Add the eggs, one at a time, mixing on low speed after each addition until just blended. Avoid overmixing to prevent cracks in your cheesecake.
Pour the batter over the crust in the springform pan. Smooth the top with a spatula.
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan to create a water bath. This helps prevent cracking.
Bake for 60–70 minutes or until the edges are set but the center still wobbles slightly when shaken.
Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for 1 hour. Then transfer it to a wire rack to cool completely to room temperature.
Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight, to set fully.
Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Remove the side of the pan.
Optionally, garnish with whipped cream and chocolate shavings before slicing and serving. Enjoy!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 39.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
