Layered Mocha Cheesecake
Indulge in the decadence of a Layered Mocha Cheesecake, a dessert masterpiece that seamlessly blends rich chocolate and bold coffee flavors. This show-stopping cheesecake features a buttery graham cracker crust topped with two luxurious layers: a classic creamy vanilla cheesecake and a velvety mocha-infused layer made with melted semi-sweet chocolate and brewed coffee. Perfectly baked in a water bath to achieve a smooth, crack-free finish, this dessert is as visually striking as it is delicious. Top it off with a dollop of whipped cream and delicate chocolate shavings for an elegant presentation that’s ideal for special occasions. Whether you're entertaining guests or treating yourself, this layered cheesecake offers the perfect balance of coffeehouse flair and indulgent sweetness.
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Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup semi-sweet chocolate chips
- 0.25 cup strong brewed coffee, cooled
- 2 tablespoons unsweetened cocoa powder
- 0 whipped cream (optional, for garnish)
- 0 chocolate shavings (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
Step 2
In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let cool.
Step 3
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer until smooth and creamy. Mix in the sour cream and vanilla extract until well combined.
Step 4
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
Step 5
Divide the batter evenly into two separate bowls. Set one bowl aside, and to the other bowl, add the melted chocolate chips, cooled brewed coffee, and cocoa powder. Stir until fully blended.
Step 6
Pour the plain cheesecake batter over the cooled crust, spreading it into an even layer. Gently spoon the mocha cheesecake batter on top, carefully spreading it to create an even layer.
Step 7
Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath.
Step 8
Bake the cheesecake for 70-75 minutes, or until the edges are set and the center jiggles slightly when shaken.
Step 9
Turn off the oven, crack the oven door, and let the cheesecake cool in the water bath for 1 hour. This helps prevent cracks.
Step 10
Remove the pan from the water bath, place it on a wire rack, and let it cool completely to room temperature. Then refrigerate the cheesecake for at least 6 hours or overnight.
Step 11
Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. Remove the springform ring.
Step 12
If desired, garnish with whipped cream and chocolate shavings. Slice and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1801.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6133.6 |
| Total Fat 427.3g | 0% |
| Saturated Fat 253.2g | 0% |
| Cholesterol 1596.3mg | 0% |
| Sodium 3671.0mg | 0% |
| Total Carbohydrate 544.5g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 404.5g | |
| Protein 96.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1202.8mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 1394.5mg | 0% |
Source of Calories