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Chocolate Mocha Cheesecake

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Get your chocolate, coffee, and cheesecake fix all at once with this Chocolate Mocha Cheesecake. Featuring a silky mousse-like texture, it’s topped with a luscious chocolate ganache for the ultimate indulgence. Perfect for holidays, dinner parties, or anytime you’re craving a rich dessert! #chocolatecheesecake #mochadessert #coffeelovers #cheesecake #dessertrecipes #chocolateganache #espresso

Ingredients

For the Crust: 20 whole double stuffed Oreo cookies, ¼ cup unsalted butter (melted)
For the Cheesecake: 1⅓ cups semi-sweet chocolate chips, ¼ cup heavy cream, 3 (8-ounce) packages cream cheese (softened), 1 cup granulated sugar, 3 large eggs, 1 cup sour cream, ¼ cup Kahlúa (optional), ¼ cup cooled espresso or coffee, 2 teaspoons vanilla extract, ¼ teaspoon coarse salt
For the Ganache: Melted chocolate (for drizzling)

Instructions

  • Preheat Oven: Preheat your oven to 325°F (163°C). Coat a 9-inch springform pan with nonstick spray and set aside.

  • Make the Crust: Pulse Oreo cookies in a food processor until fine crumbs form. Drizzle in melted butter and pulse to combine. Press mixture into the bottom of the springform pan.

  • Make the Ganache: In a microwave-safe bowl, combine chocolate chips and cream. Microwave for 45 seconds, stir, then continue in 15-second intervals until smooth. Set aside.

  • Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Add sugar and blend. Mix in eggs one at a time, blending after each addition. Stir in melted chocolate. Add sour cream, Kahlúa (if using), espresso, vanilla, and salt, mixing until fully smooth.

  • Assemble and Bake: Pour the filling over the crust. Bake for 55 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let rest for 25 minutes.

  • Cool and Chill: Remove cheesecake from oven. Run a knife around the edge, cool for 30 minutes, then remove pan rim and cool completely. Chill for at least 8 hours or overnight.

 

  • Serve: Drizzle chilled cheesecake with ganache, slice, and enjoy!

Notes

– For a bolder coffee flavor, increase the espresso to ⅓ cup.
– Kahlúa adds a rich mocha flavor but can be omitted.
– Cheesecake is best made a day in advance for ideal texture.
– Use a water bath while baking for a smooth, crack-free top (optional but recommended).

Nutrition

Find it online: https://deliceflash.com/chocolate-mocha-cheesecake/