Mocha Chocolate Cheesecake

Mocha Chocolate Cheesecake Recipe
44
4 Reviews
Mocha cheesecake garnished with toffee bits to make it extra special.
30 min
Prep Time
6:30
Total Time
12 servings

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
3
large Land O Lakes® Eggs
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

  1. Heat oven to 325°F.
  2. Combine all crust ingredients in bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes or until golden brown. Cool completely.
  3. Combine 3/4 cup sugar, sour cream, cream cheese and flour in 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.
  4. Place coffee granules and water into bowl; stir until granules dissolve. Set aside.
  5. Combine remaining 1/4 cup sugar, cocoa and 3 tablespoons melted butter in another 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.
  6. 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.
  7. Garnish with toffee bits. Store refrigerated.

Recipe Tips

Nutrition Facts (1 serving)

Calories
440
Cholesterol
140mg
Carbohydrates
33g
Protein
8g
Fat
32g
Sodium
250mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

This cheesecake is excellent! Everyone that tried it, raved about how pretty it was and how excellent the flavor was.

Rating

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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