Mocha Crumb Crust for Cheesecake
Elevate your cheesecake game with this Mocha Crumb Crust—a luscious combination of graham cracker crumbs, rich unsweetened cocoa powder, and a hint of bold coffee flavor. This easy-to-make crust combines instant coffee granules dissolved in warm water with melted butter and vanilla extract, creating a perfectly moist and packable base that bakes into a sturdy, chocolatey foundation. Ideal for coffee lovers, this mocha-inspired crust pairs beautifully with a variety of cheesecake flavors, from classic vanilla to decadent chocolate or espresso. With just 12 minutes of prep time and a quick bake, this recipe transforms an ordinary cheesecake into an indulgent dessert that's sure to impress. Perfect for holidays, dinner parties, or any sweet occasion, this crust infuses every bite with deep, mocha-infused decadence.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, dissolve the instant coffee granules in the hot water. Stir well and set aside to cool slightly.
In a medium mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and granulated sugar. Mix until evenly distributed.
Drizzle the melted unsalted butter over the dry ingredients. Then, add the dissolved coffee mixture and the vanilla extract.
Using a spatula or clean hands, mix everything until all the crumbs are well-coated and resemble wet sand.
Transfer the crumb mixture into a 9-inch springform pan or the pan size specified in your cheesecake recipe. Press the mixture firmly into the bottom and slightly up the sides of the pan to form an even crust. Use the bottom of a measuring cup to help pack it tightly.
Bake the crust in the preheated oven for 8 minutes. This helps set the crust so it holds its shape for the cheesecake filling.
Remove the crust from the oven and allow it to cool completely before pouring in the cheesecake filling.
Once cooled, proceed with your cheesecake recipe as directed.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 82.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 774 mg | 16% | |
*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.
