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The Ultimate Mochacinno Cheesecake Recipe

Indulge in pure decadence with this unforgettable Mochaccino Cheesecake recipe! Inspired by a Los Angeles culinary secret, this creamy, coffee-infused masterpiece boasts a rich chocolate crust and a luxuriously smooth filling. The subtle hint of Tia Maria liqueur adds a touch of sophistication that elevates this dessert to another level. Prepare to be amazed by its rich flavor and melt-in-your-mouth texture – it's the ultimate cheesecake experience!

Prep Time 30 mins
Cook Time 70 mins
Calories 457.2 kcal
Protein 16g
Rating 5.0 (1 Reviews)
The Ultimate Mochacinno Cheesecake 33

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Ultimate Mochacinno Cheesecake

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How to Make The Ultimate Mochacinno Cheesecake

  1. Preheat oven to 325°F (160°C).
  2. Position oven rack to the second lowest position.
  3. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted unsalted butter. Mix until evenly moistened.
  4. Press crumb mixture firmly into the bottom and halfway up the sides of an ungreased 9-inch springform pan.
  5. Bake for 10 minutes. Remove from oven and let cool completely.
  6. Sprinkle ½ cup milk chocolate chips over the cooled crust.
  7. In a large bowl, beat 16 ounces (2 packages) of softened cream cheese and ¾ cup granulated sugar with an electric mixer until smooth and creamy.
  8. Add 4 large eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
  9. In a small bowl, dissolve 2 teaspoons instant espresso powder in 2 tablespoons Tia Maria liqueur.
  10. Stir the coffee-Tia Maria mixture into the cream cheese mixture until well combined.
  11. Pour the batter into the prepared crust.
  12. Sprinkle the remaining ½ cup milk chocolate chips over the top.
  13. Bake for 50-60 minutes, or until the cheesecake is almost set around the edges but the center is still slightly jiggly. Do not overbake!
  14. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
  15. Remove from oven and let cool completely on a wire rack.
  16. Refrigerate for at least 7 hours, or preferably overnight, before serving.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

96g

Fat

97g

Carbs

11g

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Weeknight Time To Make Course Preparation Desserts Easy Cheesecake 4 Hours Or Less