Swiss Mocha Cheesecake
Indulge in the rich, decadent delight of Swiss Mocha Cheesecake—a dessert that seamlessly blends the bold flavors of chocolate and coffee. This luscious cheesecake features a buttery graham cracker crust topped with a silky, mocha-infused cream cheese filling, enhanced by semi-sweet chocolate and a hint of espresso. Baked perfectly to achieve a smooth, creamy texture, this show-stopping dessert is as elegant as it is irresistible. With optional whipped cream and chocolate shavings as garnish, it’s perfect for impressing guests at dinner parties or treating yourself to a luxurious slice. Easy to prepare but exquisitely indulgent, this mocha cheesecake recipe delivers café-inspired elegance straight to your home.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 eggs
- 1 cup sour cream
- 1 tablespoon instant coffee granules
- 2 tablespoons hot water
- 1.5 cups semi-sweet chocolate chips, melted
- whipped cream (optional, for garnish)
- chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together with an electric mixer until smooth and creamy.
Add eggs one at a time to the cream cheese mixture, mixing well after each addition. Then, stir in the sour cream.
Dissolve the instant coffee granules in 2 tablespoons of hot water and stir into the cream cheese mixture.
Fold the melted semi-sweet chocolate into the batter until evenly combined.
Pour the cheesecake batter over the prepared crust in the springform pan and spread evenly.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 60-65 minutes or until the center is just set.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Run a knife around the edges of the cheesecake to loosen it from the pan before removing the springform pan ring.
Optionally, garnish the cheesecake with whipped cream and chocolate shavings before serving.
Slice into wedges and enjoy!
Nutrition Facts
Calories |
7342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.9 g | 660% | |
| Saturated Fat | 308.3 g | 1542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1700 mg | 567% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 617.3 g | 224% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 457.4 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1455 mg | 112% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2480 mg | 53% | |
*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.
