Mocha Cheesecake

Coffee: A brewed caffeinated drink made from the seeds of a coffee plant. Coffee beans grow on trees cultivated in over 70 countries.  Unroasted coffee is one of the most traded agricultural commodities in the world and coffee is one of the most consumed beverages in the world.

Chocolate: A smooth sweet flavor that is processed from the bitter seeds of the cacao tree.  The earliest documented use of cocoa seeds was around 1100 BC.  West Africa produces ¾’s of the world’s cocoa beans.

Mocha: A flavoring or beverage made by mixing coffee and cocoa.

Cheesecake: A dessert made of cream cheese with a crust.  Cheesecakes are typically flavored or topped with fruit, fruit sauce, chocolate, or nuts.  We can thank the early Greek people for the creation of this decadent sweet treat.

Coffee, chocolate, and cheesecake are some of my favorite flavors.  When I found this recipe for Layered Mocha Cheesecake I knew it was one I had to try.  Sure enough, this dessert meets all my dreamy mocha requirements.  I have made this cheesecake for several years and have no intentions of letting the recipe get dusty. 

 

Crust:

1-1/2 cups cream-filled chocolate sandwich cookie crumbs – a/k/a Oreos

3 T butter

Filling:

4 packages (8 ounces each) cream cheese, softened – I use 2 packages 1/3 less fat and 2 packages of fat free

1-1/2 cups sugar – I decreased this to 1 1/4 cups

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

4 eggs, lightly beaten

2 teaspoons vanilla extract

2 cups (12 ounces) semisweet chocolate chips, melted and cooled

3 Tablespoon strong coffee

Directions:

Preheat oven to 325 degrees

Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. spring-form pan.

In a large bowl, beat the cream cheese, sugar, flour and cinnamon until smooth. Add eggs and vanilla; beat on low speed until combined.

Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee  into the remaining batter; spoon over chocolate layer.

Bake for 60-65 minutes or until center is just set and top appears dull.  Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Refrigerate leftovers. 

The original recipe has a glaze, but I have never glazed my cheesecake.  I find the cheesecake rich and delicious enough with out it.

If you are a coffee drinker who loves chocolate and enjoys baked cheesecake, this is a must try dessert!

Blog Hop: Made from Scratch Tuesday ~ From Mess Hall to Bistro

Two Maids a Baking

Fresh from the Farm

Crazy Sweet Tuesday at Crazy for Crust

Cast Party Wednesday at Lady Behind the Curtain

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14 Responses to Mocha Cheesecake

  1. Michelle says:

    Perfect for my sis-in-law! Can’t wait to try this recipe. BTW, do you know why cream cheese took such a hike in price? Total sticker shock when I went to get some the other day!

  2. Dorothy @ Crazy for Crust says:

    Wow! This is my kind of dessert. YUM!

    I host a Tuesday linky and would love for you to join! (Crazy Sweet Tuesday)

  3. Candy C. says:

    Coffee, chocolate, cheesecake, what’s NOT to love!! Thanks for sharing this recipe, it is going in my recipe book today! I also loved your “intro!” 🙂

  4. Sheryl says:

    I LOVE your recipe! It would be a PERFECT addition to my party. Would you come over to CAST PARTY WEDNESDAY tomorrow and share it with us?
    Thanks,
    I hope to see you there!
    http://ladybehindthecurtain.com

  5. Farmchick says:

    Looks yummy!! 🙂 Thanks for joining in on my new recipe swap. Have a great day!

  6. Tracy | Screaming Sardine says:

    You had me at mocha…and then again at cheesecake!! TFS.

    Pinning on pinterest. 🙂

    Cheers,
    Tracy

  7. Kim says:

    Mmmmm! Some of my favorite things. This is definitely going in my “try it” pile.

  8. Pingback: Crazy Sweet Tuesday | sacramento connect

  9. betty says:

    it looks perfectly divided! I can’t wait to try it

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