Best 2 Layered Mocha Cheesecake Recipes

Layered mocha cheesecake is a decadent and impressive dessert that is perfect for any special occasion. This rich and creamy cheesecake features a chocolate cookie crust, a layer of rich mocha cheesecake, and a layer of fluffy whipped cream. It is then drizzled with a chocolate ganache and sprinkled with chocolate shavings. This dessert is sure to be a hit with your friends and family.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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!" Submitted to taste of home by Sue Gronholz.

Provided by Courtly

Categories Cheesecake

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups crumbled cream-filled chocolate sandwich cookies
1/4 cup butter, melted
2 tablespoons instant coffee granules
1 1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1/4 cup flour
4 eggs, lightly beaten
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips, melted and cooled
1/2 cup semi-sweet chocolate chips
3 tablespoons butter
chocolate-covered coffee beans (optional)

Steps:

Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. 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 pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.

Tips:

Prep your ingredients beforehand. This recipe has several components, so it's helpful to have everything measured and ready to go before you start assembling the cheesecake.
Use high-quality coffee. The coffee flavor is a key component of this cheesecake, so make sure to use a coffee that you enjoy the taste of. A dark roast coffee will give you a more intense flavor.
Don't overmix the cheesecake batter. Overmixing can make the cheesecake tough, so mix just until the ingredients are well combined.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Chill the cheesecake completely before serving. This will help the cheesecake to set and make it easier to slice.

Conclusion:

This layered mocha cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its rich coffee flavor and creamy texture, this cheesecake is sure to be a hit. Follow these tips to make sure your cheesecake turns out perfectly.

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