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!
Provided by Lily Ernst
Categories dessert
Time 8m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toss the cookie crumbs with the melted butter and press onto the bottom of a 9-inch springform pan.
- Using a handheld mixer, beat the cream cheese and sugar together. 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.
- 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.
Nutrition Facts : Calories 403 calories, Sugar 27.1 g, Sodium 365.6 mg, Fat 26.4 g, SaturatedFat 14.6 g, TransFat 0 g, Carbohydrate 33.7 g, Fiber 0.4 g, Protein 9 g, Cholesterol 132 mg
MOCHA CHEESECAKE
This sinfully decadent Mocha Cheesecake recipe starts with a thick crust of crushed chocolate creme-filled sandwich cookies. It's a quadruple chocolate cheesecake altogether, infused with coffee, and smothered in a thick layer of silky, luscious semi-sweet chocolate ganache. This Mocha Cheesecake is out-of-this-world amazing, and a must-try for coffee lovers!
Provided by Sarah @ The Gold Lining Girl
Categories Cheesecake
Time 1h30m
Number Of Ingredients 14
Steps:
- In a food processor, pulse cookies until they are fine crumbs.
- In a medium bowl, whisk together cookie crumbs, sugar, and melted butter, stirring until combined.
- Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar, beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- In a small bowl or mug, stir together espresso and instant coffee granules, until coffee granules are dissolved.
- Add to cream cheese mixture.
- In a small microwave-safe bowl, heat the baking chocolate at 20-30 second intervals, or until melted and smooth. Do not microwave for too long or it risks scorching the chocolate. Use short intervals.
- With the mixer running on low, drizzle the chocolate into the cream cheese mixture, beating until combined.
- Fold in chocolate chips.
- Pour batter into prepared springform pan.
- Bake at 325 for about 75 minutes, or until the center is slightly jiggly, and the edges are golden.
- Remove to a wire rack to cool completely.
- In a small microwave-safe bowl, combine the chocolate, heavy cream, and butter.
- Heat at 20-30 seconds intervals, and whisk until mixture is melted and smooth. Do not overheat or microwave for long intervals or it risks scorching the chocolate and/or cream.
- Pour ganache over top of the cheesecake, and allow to set, about 15-20 minutes.
- Cut and serve.
- Store in the refrigerator.
FROZEN MOCHA CHEESECAKE
This dessert is oh so rich and handy to have in the freezer for unexpected company. I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then! -Sharon Marskamp, St. George, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.
Nutrition Facts :
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
COCOA-MOCHA CHEESECAKE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly. Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan. (Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.) Press until very smooth and even all around. Refrigerate until chilled, at least 2 hours.
- Melt chocolate chips in a double boiler and keep warm. In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts. Set aside.
- Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar. Gradually add softened cream cheese, mixing well after each addition. Stir in melted chocolate, coffee mixture and the cocoa. Mix well. Gradually add sour cream, mixing well after each addition. Fold in melted butter and blend thoroughly but gently. Pour batter over chilled crust in pan. Place pan on heavy cookie sheet and bake 45 minutes. Cut off heat and open oven door, but do not move cheesecake. Let sit in turned-off oven 10 to 15 minutes.
- Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature. Cover and refrigerate overnight. The next day, unfasten the ring from the springform pan and remove. If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.
CHOCOLATE CARAMEL MOCHA CHEESECAKE
Wow, most decadent dessert. Well worth the time it takes to make. Your guests will be so impressed with this excellant homemade cheesecake. I loaned the cookbook that this recipe comes from to a co-worker and never got the book back, I think it was called Extraordinary Cheesecakes.
Provided by Baby Kato
Categories Cheesecake
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Chocolate Cookie Crust In a small bowl stir together crushed cookies and melted butter or margarine till well combined.
- Press mixture evenly onto the bottom of a greased 9" springform pan.
- Caramel Mocha Filling In a large bowl combine cream cheese, brown sugar and cornstarch.
- Beat with an electric mixer till smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Now stir in sour cream and vanilla to the cream cheese mixture and set aside.
- Stir together instant coffee and hot water, set aside.
- Place 3/4 cup of the cream cheese mixture in a small bowl; add dissolved coffee.
- Stir in sugar.
- Stir melted chocolate chips and corn syrup into remaining cheese mixture.
- Pour half of the chocolate mixture over the crust.
- Spoon 1/2 cup of the coffee mixture over the chocolate mixture.
- Pour the remaining chocolate mixture over the coffee mixture.
- Spoon on the remaining coffee mixture, without distrubing the crust, swirl the blade of a knife thru the filling to create a marbling effect.
- Bake at 350 degrees for 15 minute.
- Lower the temperature to 225 degrees and bake for 1 hour and 15 minute.
- ,or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan, to loosen.
- Turn the oven off and return the cake to the oven for an additional 30 minute.
- Chill, uncovered, overnight in fridge.
- Mocha Sour Cream Topping In small bowl stir together hot water and coffee crystals.
- Stir in brown sugar.
- Add melted chocolate chips and sour cream.
- Stir until well combined.
- Spread the warm sour cream mixture over the cheese cake.
- Leave cake in springform pan until ready to serve.
- Chill till serving.
MOCHA CHEESECAKE
Make and share this Mocha Cheesecake recipe from Food.com.
Provided by SweetsLady
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325.
- Crust:.
- Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
- Filling:.
- Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
- Dissolve coffee granules with whipping cream.
- Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
- Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
- Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
- Flavored Whipping Cream:.
- Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
- Enjoy!
Nutrition Facts : Calories 486.1, Fat 39.6, SaturatedFat 23, Cholesterol 132.5, Sodium 245.9, Carbohydrate 31.7, Fiber 3, Sugar 21.7, Protein 7.3
DARK CHOCOLATE MOCHA CHEESECAKE
This is very similar to recipe #414264, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.
Provided by Elisabetta47
Categories Cheesecake
Time 1h40m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Butter sides & bottom of an 8" springform pan.
- Combine cookie crumbs, butter & sugar in mixer.
- Press mixture evenly onto pan bottom.
- Melt chocolate in double-boiler & stir smooth.
- Beat cream cheese until smooth, then add eggs, one at a time.
- Gradually add sugar, mixing well until blended.
- Add melted chocolate, coffee & stir to blend.
- Turn mixture into prepared pan.
- Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
- Cool on counter for 45 min., cover & chill overnight.
- Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
- CHOCOLATE LEAVES:.
- Melt chocolate in double-boiler.
- Brush on cleaned & dried fresh leaves (Ficus work well).
- Place on small, paper-lined pan & freeze overnight.
- Peel leaves & put back in the freezer until time to place on cake & serve.
- HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!
Nutrition Facts : Calories 311.3, Fat 24.5, SaturatedFat 13.9, Cholesterol 117.3, Sodium 216.9, Carbohydrate 21.1, Fiber 1.5, Sugar 16.7, Protein 5.7
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CHOCOLATE MOCHA CHEESECAKE - HALF BAKED HARVEST
From halfbakedharvest.com
Reviews 15Category DessertCuisine AmericanTotal Time 7 hrs 40 mins
- For crust: Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
- For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over.
- Wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place into the oven. Pour enough hot water to fill the outer pan. Bake until edges are puffed but center is barely set, about 1 hour to an hour and 15 minutes.
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