Layered Mocha Cheesecake

Let me ask you a blunt question: what do you think of cheesecake? Rich? Smooth? Happy? Heavy?

Here’s what I think: delish. delish. delish.

Here’s another question: how can something NOT be good when it has four packages of cream cheese and over a package of chocolate chips?

It can’t NOT be good.

Confession: Layered Mocha Cheesecake is one of the best cheesecakes I’ve had. Try it, will you? You’ll be glad you did and your family will weep for joy. (Well, my family didn’t weep for joy. I guess that depends on your family.)

I asked my brother if he had any special requests for his birthday cake. He mentioned cheesecake. I asked if he was a praline or a mocha type of guy, cheesecake-wise. He said mocha.

So here it is.

Layered Mocha Cheesecake

1 1/2 cups cream-filled chocolate cookie crumbs

1/4 cup butter


2 T. plus 1 1/2 tsp. instant coffee granules

1 T. boiling water

1/4 tsp. cinnamon

4 pkg. (8 oz. each) cream cheese, softened

1 1/2 cups sugar

1/4 cup all-purpose flour

2 tsp. vanilla

4 eggs, lightly beaten

2 cups (12 oz.) semisweet chocolate chips, melted and cooled.


1/2 cup semisweet chocolate chips

3 T. butter

Chocolate-covered coffee beans, optional

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, 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 55-60 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. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

No, I didn’t follow this recipe exactly. You know that. Don’t ask me what I did. It shouldn’t have changed the end result too much.

I really, really, really liked this cheesecake. Especially liked the chocolate layer. I guess I’m just a chocolate kind of person.

Have a wonderful day!


“For the law was given through Moses, but grace and truth came through Jesus Christ” (John 1:17).


One thought on “Layered Mocha Cheesecake

  1. Corrie says:

    That really was some delish cheesecake!

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