Get your chocolate and coffee fix in this Chocolate Mocha Cheesecake! With a silky mousse like texture and drizzled with ganache, it’s sublime!
Can I still talk about last Christmas, or is there a time limit once it’s well past the new year? Because I made this Chocolate Mocha Cheesecake for the holiday dinner, and you all need to know about it.
I imagine nobody is going to sue me. Especially considering…cheesecake. And chocolate.
As everyone knows, I’m always assigned dessert for Christmas. My sister makes 37 other things. Lol. Every year I try to come up with something different, although there have been a few that were so good, they need to be revisited (this is one of them!) I also try and come up with something that is a little more elevated than say, a bundt cake (not that there’s anything wrong with that!), but also not overly complicated.
Allrecipes delivered excellent reviews on this Chocolate Mocha Cheesecake, so I was sold…with some changes. I made a thicker crust, used espresso instead of regular coffee, and drizzled a decadent chocolate ganache over the top. Amazing.
Due to the sour cream, the texture is less dense than traditional cheesecakes, and more creamy. Almost mousse like. It’s light, yet rich.
While incredible after chilling for eight hours, it’s even better after a full day to allow the flavors to really meld. And how do I know that? Because I made this three times. THREE! That’s a story for another time.
Make this for your next dinner party. Or maybe for your Valentine? You might even get a proposal out of it!
Other Cheesecake recipes you might like!
Watch the video for Chocolate Mocha Cheesecake
Chocolate Mocha Cheesecake
- 20 whole double stuffed Oreo cookies
- 1/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 1/3 cups semi-sweet chocolate chips
- 1/4 cup heavy cream
- 3 (8 ounce) packages cream cheese, softened
- 3 large eggs
- 1 cup sour cream
- 1/4 cup Kahlúa
- 1/4 cup cooled espresso
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- Melted chocolate, for drizzling
- Preheat oven to 325 degrees F. Coat a 9-inch springform pan with nonstick spray; set aside.
- Places Oreos in a food processor and pulse until fine crumbs form. Drizzle in butter and pulse again until combined. Press mixture into the bottom of the prepared pan.
- Place chocolate chips and heavy cream in a microwave safe bowl; microwave for 45 seconds, stir, and microwave again in 15 second intervals until melted, if necessary. Stir until combined.
- In a large bowl with a handheld or stand mixer, beat the cream cheese until smooth. Wipe down the sides of the bowl. Add in the sugar and beat until well blended. Add in eggs, one at a time, blending in between each one. Add in the melted chocolate, blend. Add in the sour cream, Kahlua, coffee, vanilla, and salt; beat until smooth. Pour mixture on top of the Oreo crust.
- Bake on middle oven rack for about 55 minutes, until set, but still soft in the center (do not overtake.)
- Turn off heat, prop door open, and let cheesecake rest in the oven for 25 minutes.
- Transfer cheesecake to a wire rack, run a dull knife around the edge to loosen, then cool for 30 minutes.
- Remove pan rim and let cool completely.
- Chill in the refrigerator for at least 8 hours, ideally for a full day.
- Melt some chocolate and drizzle over the top. Let set, slice, and serve!
- Melting the chocolate with the cream renders more of a paste. Once you blend it with other ingredients, your batter will be smooth. Worst case, you have little specs of chocolate throughout the cheesecake, which I loved. OR you can omit the cream and just melt the chocolate on its own, which will be more of a drizzling consistency.
- If Oreos aren’t your thing, you can use 2 cups packed chocolate Graham Cracker crumbs with 2 tablespoons granulated sugar.
- Espresso gives this cheesecake a stronger coffee flavor. If you want it more subtle, you can use regular coffee instead.
- Traditional cheesecakes are cooked in a water bath to avoid cracking. Mine had a few tiny cracks from not doing this, but I didn’t care. The chocolate ganache covers it pretty well, anyway. Your choice!
- Don’t get impatient and skip any of the cooling steps, even though I know waiting is hard! HA.