Get your chocolate and coffee fix in this Chocolate Mocha Cheesecake dessert recipe! With a silky mousse like texture and drizzled with ganache, it’s sublime!
Prep Time: 20mins
Cook Time: 55mins
Cool & Chill: 9hrs
Total Time: 10hrs15mins
20wholedouble stuffed Oreo cookies
1/4cupunsalted butter, melted
1 1/3cupssemi-sweet chocolate chips
3(8 ounce)packages cream cheese, softened
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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.