Easy Mocha Cheesecake Recipes

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LAYERED MOCHA CHEESECAKE



Layered Mocha Cheesecake image

In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 large eggs, lightly beaten
2 cups semisweet chocolate chips, melted and cooled
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.

Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.

MOCHA CHEESECAKE



Mocha Cheesecake image

I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 13

1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 eggs, lightly beaten
1 tablespoon hot water
2 to 3 teaspoons instant coffee granules
Chocolate-covered coffee beans and whipped topping, optional

Steps:

  • In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.

MOCHA-FUDGE CHEESECAKE



Mocha-Fudge Cheesecake image

If you can't decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 8

Number Of Ingredients 13

1 tablespoon instant coffee granules or crystals
3 tablespoons coffee-flavored liqueur
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
3/4 cup Original Bisquick™ mix
1 teaspoon vanilla
3 eggs
3 oz semisweet baking chocolate, melted, cooled
1 oz semisweet baking chocolate, melted, cooled
2 tablespoons powdered sugar
1 tablespoon coffee-flavored liqueur, if desired
1 container (8 oz) sour cream
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
  • In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.
  • Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked).
  • In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 39 g, Cholesterol 160 mg, Fiber 2 g, Protein 10 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 360 mg

CHOCOLATE MOCHA CHEESECAKE



Chocolate Mocha Cheesecake image

The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!

Provided by Melissa

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h30m

Yield 12

Number Of Ingredients 8

1 ½ cups chocolate cookie crumbs
⅓ cup butter, melted
4 (1 ounce) squares semisweet chocolate, chopped
12 ounces cream cheese, room temperature
½ cup brown sugar
2 tablespoons cornstarch
2 eggs
3 tablespoons coffee flavored liqueur

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  • Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 27.9 g, Cholesterol 76 mg, Fat 20.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 12 g, Sodium 216.1 mg, Sugar 19.2 g

EASY MOCHA CHEESECAKE



Easy Mocha Cheesecake image

If you can open a package of cheesecake mix and an envelope of flavored coffee, you're about halfway to making this mocha magic happen!

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
2 Tbsp. sugar
5 Tbsp. margarine, melted
1-1/2 cups cold milk
1 env. GENERAL FOODS INTERNATIONAL COFFEES Cappuccino, Cafe Mocha Flavor

Steps:

  • Mix Crust Mix, sugar and margarine in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs onto bottom of pie plate with dry measuring cup.
  • Beat milk, cappuccino mix and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.
  • Refrigerate at least 1 hour or until ready to serve. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 52 g, Fiber 1 g, Sugar 35 g, Protein 5 g

MOCHA BLANCA CHEESECAKE



Mocha Blanca Cheesecake image

This recipe is for the serious cheesecake lover. It is very rich and definitely not low fat. It is best to prepare for dinner guests where a little slice will go a long way. I prefer to make it without the topping, but it is just as good with it. The longer you are able to refrigerate it before serving the better it gets. Enjoy!

Provided by Elizabeth Wood

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 5h45m

Yield 8

Number Of Ingredients 14

1 cup crushed vanilla wafers
2 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee powder
2 tablespoons coffee-flavored liqueur (such as Kahlua®)
4 (1 ounce) squares semisweet chocolate, grated
2 pounds cream cheese, room temperature
1 cup white sugar
4 eggs, room temperature
1 cup sour cream
2 tablespoons white sugar
1 teaspoon coffee-flavored liqueur (such as Kahlua®)
1 teaspoon unsweetened cocoa powder

Steps:

  • To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
  • Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
  • Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
  • Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
  • Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
  • Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
  • Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
  • Bake in a preheated oven for 1 hour.
  • Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
  • For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
  • Refrigerate at least 4 hours or overnight before serving.

Nutrition Facts : Calories 828.7 calories, Carbohydrate 60.7 g, Cholesterol 238.1 mg, Fat 60 g, Fiber 1.8 g, Protein 14.8 g, SaturatedFat 35 g, Sodium 476.1 mg, Sugar 38.9 g

EASY PHILADELPHIA MOCHA CHEESECAKE



Easy PHILADELPHIA Mocha Cheesecake image

Meet the Easy PHILADELPHIA Mocha Cheesecake-a creamy cheesecake where chocolate and coffee come together in a chocolate cookie crust and become mocha.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 8 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 tsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. hot water
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
2 eggs
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat first 3 ingredients with mixer until well blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

MOCHA CHEESECAKE



Mocha Cheesecake image

Make and share this Mocha Cheesecake recipe from Food.com.

Provided by SweetsLady

Categories     Cheesecake

Time 1h15m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 18

1 1/2 cups graham crackers, crushed (I use 1 pkg)
1/3 cup cocoa
1/2 cup powdered sugar
1/3 cup butter or 1/3 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
8 ounces semisweet chocolate
1/2 cup whipping cream
2 tablespoons whipping cream
1 cup sour cream
4 teaspoons instant coffee granules
2 teaspoons vanilla
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons instant coffee granules
chocolate curls
chocolate-covered coffee beans

Steps:

  • Preheat oven to 325.
  • Crust:.
  • Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
  • Filling:.
  • Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
  • Dissolve coffee granules with whipping cream.
  • Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
  • Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
  • Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
  • Flavored Whipping Cream:.
  • Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
  • Enjoy!

Nutrition Facts : Calories 486.1, Fat 39.6, SaturatedFat 23, Cholesterol 132.5, Sodium 245.9, Carbohydrate 31.7, Fiber 3, Sugar 21.7, Protein 7.3

MINI MOCHA CHEESECAKES



Mini Mocha Cheesecakes image

Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 9

Number Of Ingredients 9

2 cups nonfat cottage cheese
2 large eggs
1 1/2 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons pure vanilla extract
9 chocolate wafer cookies
Whipped cream (optional), for serving

Steps:

  • Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream, if desired.

Nutrition Facts : Calories 174 g, Fat 2 g, Fiber 1 g, Protein 9 g

MOCHA CHIP CHEESECAKE



Mocha Chip Cheesecake image

Make and share this Mocha Chip Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups chocolate wafer crumbs
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
4 eggs
1/3 cup whipping cream
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips, divided

Steps:

  • In a mixing bowl, add the chocolate wafer crumbs and sugar; stir to mix.
  • Add the melted butter; stir to combine.
  • Press mixture onto the bottom and 2 inches up the sides of a greased 9-inch springform pan; set aside.
  • In another mixing bowl, add the cream cheese and sugar; beat until smooth.
  • Add the flour; beat well.
  • Add the eggs; beat on low speed just until combined.
  • In a smaller bowl, add the whipping cream and coffee granules; let sit for 1 minute.
  • Add the coffee/whipping cream mixture and the vanilla to the cream cheese mixture; beat just until mixed.
  • Fold in 3/4 cup chocolate chips.
  • Pour mixture into prepared crust.
  • Sprinkle with remaining chocolate chips.
  • Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water.
  • Place in oven and bake at 325° for 50-55 minutes or until center is almost set.
  • Cool on a wire rack for 1 hour.
  • Refrigerate overnight.
  • Remove sides of the pan.
  • Let stand at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 568.5, Fat 38.5, SaturatedFat 22.7, Cholesterol 162.6, Sodium 358.2, Carbohydrate 51.1, Fiber 1.5, Sugar 38.7, Protein 8.7

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