Coffee Mocha Cheesecake
Rich, bakery-style coffee mocha cheesecake with a graham cracker crust and coffee whipped cream topping.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1/4 cup brewed coffee cooled
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla bean paste
- 1 cup heavy cream chilled
- 2 tbsp powdered sugar
- 1/2 tsp instant coffee granules
- 1/4 cup chocolate shavings
Instructions
- Preheat the oven to 325°F and lightly grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles damp sand.
- Press the crust mixture firmly into the bottom of the prepared pan, smoothing it into an even layer.
- Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar on medium speed until smooth and creamy, scraping the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated and stopping as soon as it disappears.
- Add the cooled brewed coffee, cocoa powder, and vanilla bean paste, and mix on low speed until the batter is smooth and evenly combined.
- Pour the cheesecake batter over the cooled crust and tap the pan gently on the counter to release any air bubbles.
- Place the springform pan on a baking sheet and bake for 50 to 55 minutes, until the edges are set and the center jiggles slightly when gently shaken.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- When ready to serve, add the heavy cream, powdered sugar, and instant coffee granules to a mixing bowl.
- Whip the cream mixture on medium-high speed until soft peaks form.
- Spread or pipe the coffee whipped cream over the chilled cheesecake.
- Garnish the top with chocolate shavings, release the cheesecake from the springform pan, slice, and serve.
Notes
- Ensure all filling ingredients are at room temperature for a smooth, lump-free cheesecake.
- Do not overmix the filling after adding the eggs to keep the cheesecake light and prevent cracking.
- For cleaner slices, wipe the knife with a warm, damp cloth between cuts.
- You can chill the baked cheesecake overnight for the best flavor and texture.
- Do not overmix the filling after adding the eggs to keep the cheesecake light and prevent cracking.
- For cleaner slices, wipe the knife with a warm, damp cloth between cuts.
- You can chill the baked cheesecake overnight for the best flavor and texture.