Ingredients for Mocha Chocolate Cheesecake
- 1 ½ cups chocolate wafer crumbs
- Butter
- Unsalted Butter
- ¼ cup slivered almonds
- Semi Sweet Chocolate Baking Squares
- 2 (8 ounce) packages cream cheese
- Sugar
- 4 large eggs
- Instant Coffee Granules
- 2 tablespoons Kahlúa
- Vanilla Extract
- 1 cup sour cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- Chocolate curls (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mocha Chocolate Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mocha Chocolate Cheesecake
- Preheat oven to 350°F (175°C).
- Crush 1 ½ cups chocolate wafer crumbs. In a medium bowl, combine the crumbs with 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Sprinkle with ¼ cup slivered almonds.
- Refrigerate the crust while you prepare the filling.
- Melt 6 ounces of semisweet chocolate in a double boiler or microwave in 30 second intervals, stirring until smooth.
- In a large bowl, beat 2 (8 ounce) packages of cream cheese with an electric mixer until light and fluffy.
- Gradually add 1 cup granulated sugar, beating well after each addition.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in the melted chocolate until well combined.
- In a small bowl, crush 2 teaspoons instant espresso powder with the back of a spoon. Combine with 2 tablespoons Kahlúa and 1 teaspoon vanilla extract.
- Add the coffee mixture to the chocolate mixture, beating until smooth.
- Gently fold in 1 cup sour cream.
- Pour the cheesecake filling into the prepared crust.
- Place the springform pan on a baking sheet to catch any spills.
- Bake for 1 hour. Turn off the oven and let the cheesecake stand in the oven with the door slightly ajar for 30 minutes.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 8 hours, or preferably overnight.
- Before serving, whip 1 cup heavy cream until soft peaks form. Gradually add ¼ cup powdered sugar and continue beating until stiff peaks form.
- Carefully remove the sides of the springform pan.
- Pipe or spread the whipped cream around the edge of the cheesecake.
- Garnish with chocolate curls (optional).
Nutrition Information (Approximate per serving)
Sodium
171 g
Sugar
1698g
Fat
1432g
Carbs
172g
