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Homemade Mocha Cheesecake with Chocolate Chips photo

Mocha Cheesecake with Chocolate Chips

This Mocha Cheesecake is a heavenly blend of coffee and chocolate, perfect for impressing guests or treating yourself!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1.5 cups chocolate wafer crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
For the Filling:
  • 24 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheet

Method
 

Instructions:
  1. Step 1: Prepare the Crust
    In a medium bowl, combine the chocolate wafer crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the springform pan to create an even layer. Pre-bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let it cool while you prepare the filling.
  2. Step 2: Make the Filling
    In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar and sour cream, mixing until well combined. Add the eggs one at a time, mixing just until incorporated.
  3. Step 3: Add the Mocha Flavor
    Dissolve the instant coffee granules in a tablespoon of hot water, then mix it into the cream cheese mixture along with the vanilla extract. Make sure everything is well blended and smooth.
  4. Step 4: Incorporate the Chocolate Chips
    Gently fold in the chocolate chips with a rubber spatula, ensuring they are evenly distributed throughout the filling.
  5. Step 5: Assemble and Bake
    Pour the cream cheese filling over the cooled chocolate wafer crust, spreading it evenly. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set and slightly jiggly.
  6. Step 6: Cool and Chill
    Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Then, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight, to set completely.

Notes

  • For a gluten-free option, use gluten-free cookie crumbs for the crust.
  • To make it dairy-free, substitute dairy-free cream cheese and coconut cream for sour cream.
  • Enhance the chocolate flavor by adding a layer of melted chocolate on top before chilling.