Mocha Chocolate Cheesecake

Mocha Chocolate Cheesecake

Mocha cheesecake garnished with toffee bits to make it extra special.

30 min.prep time 6:30total time
12 servings
4 Ratings

Ingredients

Crust

1 1/3 cups graham cracker crumbs
1/4 cup Land O Lakes® Butter, melted
2 tablespoons sugar

Filling

1 cup sugar
1/2 cup sour cream
3 (8-ounce) packages cream cheese, softened
3 tablespoons all-purpose flour
1 tablespoon vanilla
2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 cup unsweetened cocoa
3 tablespoons Land O Lakes® Butter, melted

Garnish

1/4 cup toffee bits

Directions

Heat oven to 325°F. Combine all crust ingredients in medium bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes or until golden brown. Cool completely.

Meanwhile, combine 3/4 cup sugar, sour cream, cream cheese and flour in large bowl. Beat at low speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reserve 1 1/2 cups cream cheese mixture. Set aside.

Combine coffee granules and water in small bowl; stir until granules dissolve. Set aside.

Combine remaining 1/4 cup sugar, cocoa and 3 tablespoons melted butter in small bowl; stir until smooth. Add coffee and cocoa mixtures to remaining cream cheese mixture; continue beating until well mixed. Pour cocoa-cream cheese mixture over baked crust. Spoon reserved cream cheese mixture over chocolate mixture; pull knife through batter for marbled effect.

Bake 50-60 minutes or until set 2 inches from edge of pan. (Center will still be soft.) Remove from oven; let stand 10 minutes. Loosen sides of cheesecake from pan by carefully running knife around inside of pan. (Dip knife in hot water if cheesecake sticks to knife.) Do not remove sides. Cool 1 hour. Cover; refrigerate at least 4 hours. Remove sides of pan.

To serve, garnish with toffee bits. Store refrigerated.

Nutrition Facts (1 serving)

Calories: 440

Fat: 32g

Cholesterol: 140mg

Sodium: 250mg

Carbohydrates: 33g

Dietary Fiber: <1g

Protein: 8g

Recipe #5820©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I made it several times. It is always a favorite. Follow the recipe exactly and you won't have any leftover from the church supper.
This is an awesome cheesecake. I have made many cheesecakes from scratch, but this one tops them all. I added 2 teaspoons more of the coffee granules for a little more coffee flavor in the second one I made. Everyone in our house, and a couple of our neighbors loved it too...Cheesecakes are quite easy to make if you really enjoy baking, and this recipe is just great.
This cheesecake is excellent! Everyone that tried it, raved
about how pretty it was and how excellent the flavor was.
My first attemt at homemade NY style cheesecake. It cracked badly but tasted wonderful. Next time I will lower the cooking temp. I saved the apperance with raspberry topping.

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