Chocolate Mocha Cheesecake

This is a smooth, and creamy chocolate cheesecake with a kick of coffee flavor. It's like a fancy mochaccino topped with whipped cream in the form of a cheesecake!

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 483

Author Lily Ernst

Ingredients

1 & 1/4 cup chocolate Oreo cookie baking crumbs
3 Tbsp melted butter
24 oz (750 grams) Philadelphia Chocolate Cream Cheese softened (see notes for alternative)
3/4 cup granulated sugar
2 Tbsp instant coffee dissolved in 2 tbsp of boiling hot water
3 eggs
1 cup whipping cream
2 Tbsp sugar
1 tsp vanilla
cocoa powder for dusting

Instructions

Preheat oven to 350°F. Toss the cookie crumbs with the melted butter and press onto the bottom of a 9-inch springform pan.
1 & 1/4 cup chocolate Oreo cookie baking crumbs, 3 Tbsp melted butter
Using a handheld mixer, beat the cream cheese and sugar together.
24 oz (750 grams) Philadelphia Chocolate Cream Cheese, 3/4 cup granulated sugar
Add the instant coffee and blend. Then add the eggs, one at a time and mix until just combined. After adding the last egg, blend until smooth.
2 Tbsp instant coffee, 3 eggs
Pour over crust and bake for 40 minutes or until the edges looks dull and there is 2-3 inches of the center that is still wobbly. Remove from the oven and run a thin knife around the edges to loosen cake. Cool before removing the rim. Refrigerate for 4 hours.
Whip the heavy cream with the sugar and vanilla until soft peaks form. Spread on top of chilled cheesecake and dust with cocoa powder before serving.
1 cup whipping cream, 2 Tbsp sugar, 1 tsp vanilla, cocoa powder for dusting

Notes

You can substitute the chocolate cream cheese with regular cream cheese and 6 oz of melted semi-sweet chocolate. Add the chocolate at the same time as you mix in the coffee.

Nutrition