Mocha Chip Cheesecake
Indulge in the irresistible decadence of Mocha Chip Cheesecake, a showstopping dessert that combines rich coffee flavor with luscious chocolatey goodness. This silky, creamy cheesecake features a buttery chocolate graham cracker crust and is infused with bold notes of coffee, thanks to instant coffee granules blended seamlessly into the batter. Semi-sweet chocolate chips are folded into the creamy filling, adding bursts of sweetness with every bite, while a sprinkle of chips on top offers the perfect finishing touch. Baked in a water bath to ensure a perfectly smooth texture, this cheesecake is a dream dessert for coffee and chocolate lovers alike. With its elegant presentation and deeply satisfying flavors, it’s an ideal centerpiece for your next celebration or indulgent treat to savor at home.
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Recipe Information
Ingredients
- 1.5 cups chocolate graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1.5 tablespoons instant coffee granules
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- 1.25 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the exterior tightly with aluminum foil to prepare for the water bath.
In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar on medium speed using an electric mixer until smooth and creamy, about 3 minutes.
Add the sour cream, instant coffee granules, and vanilla extract to the cream cheese mixture. Beat until well combined.
One at a time, add the eggs to the batter, mixing on low speed just until each egg is incorporated. Be careful not to overmix.
Gently fold in 1 cup of the chocolate chips using a rubber spatula.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan, creating a water bath.
Bake in the preheated oven for 55–60 minutes, or until the edges are set and the center has a slight jiggle when shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool slowly in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and foil wrapping, then transfer to a cooling rack to cool to room temperature.
Sprinkle the remaining 1/4 cup of chocolate chips on top of the cheesecake for garnish.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before removing from the springform pan and serving.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 35.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 114 mg | 2% | |
*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.
