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two slices of chocolate mocha cheesecake on vintage plates on a table with flowers

Chocolate Mocha Cheesecake

This decadent dessert is a delicious blend of chocolate and coffee infused with a rich almond flavor
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Servings 16

Equipment

  • Springform pan
  • 1 Large mixing bowl
  • 2 small mixing bowls
  • Electric mixer

Ingredients
  

Crust

  • 24 chocolate wafers
  • 1/4 C melted butter

Cheesecake Layers

  • 2 T instant coffee dissolved in 1T of water
  • 1/4 t ground cinnamon
  • 32 oz cream cheese at room temperature
  • 1 1/2 C sugar
  • 1/4 C four
  • 1 1/2 t vanilla extract
  • 1/2 t almond extract
  • 4 large eggs
  • 2 C semisweet chocolate chips

Ganache

  • 1/2 C semisweet chocolate chips
  • 3 T butter

Instructions
 

  • Grease 9-inch springform pan
  • In a small bowl, mix wafer crumbs and butter; press into bottom of prepared pan
  • In another small bowl, mix coffee, water and cinnamon; set aside
  • In a large bowl, beat cream cheese, sugar, flour, vanilla and almond extracts until smooth; add eggs and beat until combined
  • Divide batter in half; stir melted chocolate into one half and pour over crust
  • Blend coffee mixture into remaining half and pour over chocolate layer
  • Wrap heavy-duty foil around bottom of springform pan and place in large baking pan; add one inch of water to larger pan
  • Bake at 325 degrees for 60 to 75 minutes or when top has a dull appearance
  • Cool on wire rack for 10 minutes; loosen rim and refrigerate overnight
  • Remove rim from pan
  • To make ganache, melt chocolate chips and butter in a microwave; stir until smooth and spread over cake