Chocolate Mocha Cheesecake

Chocolate Mocha Cheesecake

7

"The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!"
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Ingredients

1 h 30 m servings 317 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
  2. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  4. Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

I have been making this recipe for a few years now and I find it to be extremely tasty. I like the texture and the coffee taste and will keep making it and topping it off with fresh whipping cr...

Most helpful critical review

The flavor was pretty good, but the amount filled my 8-inch springform pan only half way, so cake was too thin. (I should have been suspicious when the recipe called for half the amount of crea...

The flavor was pretty good, but the amount filled my 8-inch springform pan only half way, so cake was too thin. (I should have been suspicious when the recipe called for half the amount of crea...

I don't like leaving neutral or negative reviews - but when spending $10+ to make a dessert I think it's best to give honest reviews. The best thing this recipe has going for it is the portion ...

I just want to let anyone know, that this does not really qualify as cheesecake. It is closer to a flourless chocolate cake. I am not sure what it would have tasted like had I followed the recip...

This was an okay cheesecake, definitely not the best I've ever made. The recipe was rather vague about what kind of chocolate cookies to use. I put some Oreos in my food processor, and mixed it ...

I have been making this recipe for a few years now and I find it to be extremely tasty. I like the texture and the coffee taste and will keep making it and topping it off with fresh whipping cr...

Looked pretty and had a good texture. Didn't have enough flavor or sweetness for me to try it again

I made this cheesecake for 25 People and used Kahlua as the coffee liquor .. I thought it was Beautiful and so did the guests I made it for. I even had to print the recipe out for a few .. Great...