Ingredients for Mocha Chip Cheesecake
- 1 ½ cups chocolate wafer crumbs
- ¼ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- Butter
- 3 (8 ounce) packages cream cheese
- All Purpose Flour
- 4 large eggs
- ½ cup heavy cream
- Instant Coffee Granules
- Vanilla Extract
- Miniature Semisweet Chocolate Chips
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How to Make Mocha Chip Cheesecake
- Preheat oven to 325°F (160°C).
- **Make the crust:** In a medium bowl, combine 1 ½ cups chocolate wafer crumbs and ¼ cup granulated sugar.
- Add 6 tablespoons (3 ounces) melted unsalted butter and mix until evenly moistened.
- Press the mixture firmly into the bottom and 2 inches up the sides of a greased 9-inch springform pan.
- Set aside.
- **Make the filling:** In a large bowl, beat 3 (8 ounce) packages cream cheese with 1 cup granulated sugar until smooth and creamy.
- Beat in ¼ cup all-purpose flour until well combined.
- Add 4 large eggs, one at a time, beating on low speed after each addition just until combined. Be careful not to overmix.
- In a small bowl, combine ½ cup heavy cream and 2 teaspoons instant espresso powder (or 1 tablespoon strong brewed coffee). Let stand for 1 minute to allow coffee to bloom.
- Add the coffee mixture and 1 teaspoon vanilla extract to the cream cheese mixture. Beat on low speed just until combined.
- Gently fold in ¾ cup chocolate chips.
- Pour the batter into the prepared crust.
- Sprinkle the remaining ¼ cup chocolate chips over the top.
- **Bake:** Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 50-55 minutes, or until the center is almost set. The edges will be set, but the center may still have a slight jiggle.
- **Cool:** Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 8 hours, or preferably overnight, to allow it to fully set.
- **Serve:** Carefully remove the sides of the springform pan. Let the cheesecake stand at room temperature for 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
154g
Fat
113g
Carbs
17g
