Buzzworthy Mocha Cheesecake

I am finally home from Denver! For good! This means a ton more recipes coming more frequently. And why not start with a bold, buzzworthy mocha cheesecake. This was my first time making this, and it could not have turned out better, nor could it have been easier! It does contain espresso, so I recommend not eating it right before bed.

I think this is the perfect base for a cheesecake – it couldn’t be more simple!
Ensure your cream cheese has had plenty of time to soften to avoid a chunky base.

Ingredients and Instructions

The Crust

  • 1 1/2 cups of Oreo or chocolate graham cracker crumbs
  • 1/4 cups of melted butter
  • Alternatively you can also use a pre-made crust

The Filling

  • 16 ounces of cream cheese (2 8 ounce packages)
  • 2 eggs
  • 1 ounce of espresso
  • 1/4 teaspoon ground cinnamon
  • 1 cup of sugar
  • 2 teaspoons of vanilla
  • 1 cup semisweet chocolate chips, melted and slightly cooled

*Note: two tablespoons of instant coffee prepared with 1 tablespoon of hot water can be used in place of espresso. I personally brewed my espresso using a Nespresso. Never heard of it? Head here for a great comparison of the Nespresso to the Kuerig.

  1. Preheat oven to 350 degrees Fahrenheit.
  2. If making a crust, mix cookie crumbs and melted butter in a small bowl; press onton the bottom of greased pie pan.
  3. Brew espresso and let cool slightly. Stir in cinnamon.
  4. Microwave chocolate chips for 30 seconds and stir. Repeat until chocolate is smooth and let cool.
  5. Cream together cream cheese, eggs, sugar and vanilla. If your cream cheese wasn’t softened, m
  6. Split batter into two medium bowls. In one bowl, add melted chocolate and stir until evenly combined. In second bowl, add espresso and stir until evenly combined.
  7. Pour chocolate mixture into pie pan. Add espresso mixture on top.
  8. Bake cheesecake for 1 hour, or until firm.
  9. Cover and chill in the refrigerator for 4 hours.
  10. Before cutting, ensure the cheesecake has fully set. Slice, serve and enjoy!
The first half of the batter in the pan! If you don’t like espresso, I think a peanut butter layer would mix well here.
Take care when pouring the espresso portion in the pan as the espresso thins out the batter

Total Time: ~ 4.5 hours (30 minutes prepping, 4 hours chilling) 

Oven Temperature: 350 F

Servings: 8                  

While it may not have come out of the oven super beautiful, this was hands down my favorite cheesecake I have ever tried. I might be biased due to my love of espresso, especially from Nespresso and chocolate. If this flavor combination isn’t for you, the base initially made makes for the perfect classic cheesecake or you can try adding your favorite ingredient! If I was serving this cheesecake to guests, I would have added a chocolate glaze or some chocolate covered espresso beans to give it a little more pizzazz! But even without these additions, this cheesecake didn’t even last a week in our apartment!

What’s your favorite flavor of cheesecake?


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