Chocolate Mocha Swirl Cheesecake
Indulge in the rich, decadent flavors of a Chocolate Mocha Swirl Cheesecake—a dessert that masterfully combines creamy cheesecake with luscious chocolate and bold espresso undertones. This show-stopping treat features a buttery chocolate cookie crust and a velvety, marbled filling swirled with mocha and classic vanilla cheesecake layers for a striking visual and flavor contrast. Baked to perfection in a water bath to ensure a crack-free, silky texture, this cheesecake is a must-try for any occasion. Perfectly balanced between sweet and slightly bitter notes, it’s a dessert that’s as elegant as it is irresistible. Serve it chilled and garnish with chocolate shavings or whipped cream for a finishing touch that will wow your guests. Whether you’re a chocolate lover, a coffee enthusiast, or both, this cheesecake is the ultimate indulgence for your sweet tooth!
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Ingredients
- 20 Chocolate sandwich cookies (e.g., Oreos)
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 4 ounces Semi-sweet chocolate chips, melted
- 2 teaspoons Instant espresso powder
- 2 tablespoons Hot water
Directions
Step 1
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prepare for a water bath.
Step 2
Crush the chocolate sandwich cookies in a food processor until fine crumbs form. Transfer to a bowl and mix with melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to create the crust. Set aside.
Step 3
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 4
Add the granulated sugar and continue beating until fully incorporated, scraping down the sides of the bowl as needed.
Step 5
Mix in the sour cream and vanilla extract, blending until smooth. Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Step 6
In a small bowl, dissolve the instant espresso powder in the hot water.
Step 7
Divide the cheesecake batter into two portions. To one portion, gently mix in the melted chocolate and the dissolved espresso mixture, creating the mocha layer.
Step 8
Pour half of the plain cheesecake batter into the prepared crust, spreading it evenly. Add the mocha batter on top, then layer with the remaining plain batter. Use a knife or skewer to gently swirl the layers together, creating a marbled effect.
Step 9
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan, creating a water bath that prevents cracking.
Step 10
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
Step 11
Carefully remove the pan from the water bath and discard the foil. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
Step 12
Slice and serve chilled. Optional: Garnish with chocolate shavings or whipped cream for an extra touch.
Nutrition Facts
| Serving size | (2216.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8187.8 |
| Total Fat 531.0g | 0% |
| Saturated Fat 275.5g | 0% |
| Cholesterol 1767.3mg | 0% |
| Sodium 5356.6mg | 0% |
| Total Carbohydrate 819.0g | 0% |
| Dietary Fiber 27.6g | 0% |
| Total Sugars 566.8g | |
| Protein 104.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1393.5mg | 0% |
| Iron 33.7mg | 0% |
| Potassium 2363.8mg | 0% |
Source of Calories