Chocolate Mocha Cheesecake (Printable Recipe)
Decadent chocolate mocha treat with Oreo base and silky texture finished with chocolate drizzle.
# Ingredients You'll Need:
→ Crust
01 -
20 whole double stuffed Oreo cookies
02 -
1/4 cup unsalted butter, melted
→ Filling
03 -
1 1/3 cups semi-sweet chocolate chips
04 -
1/4 cup heavy cream
05 -
24 ounces cream cheese, softened
06 -
1 cup granulated sugar
07 -
3 large eggs
08 -
1 cup sour cream
09 -
1/4 cup Kahlúa
10 -
1/4 cup cooled espresso
11 -
2 teaspoons vanilla extract
12 -
1/4 teaspoon coarse salt
→ Topping
13 -
Melted chocolate for drizzling
# Steps to Follow:
01 -
Preheat oven to 325°F and coat a 9-inch springform pan with nonstick spray.
02 -
Place Oreo cookies in a food processor and pulse into fine crumbs. Add melted butter and pulse until combined.
03 -
Press cookie mixture evenly into the bottom of the prepared pan.
04 -
Microwave chocolate chips and heavy cream for 45 seconds. Stir and microwave in 15-second intervals until fully melted and smooth.
05 -
In a large bowl, beat softened cream cheese until smooth. Add sugar and continue beating until well blended.
06 -
Add eggs one at a time, blending after each addition until fully incorporated.
07 -
Blend in the melted chocolate mixture, followed by sour cream, Kahlúa, espresso, vanilla, and salt. Beat until smooth.
08 -
Pour filling over crust. Bake for 55 minutes until set but soft in the center.
09 -
Turn off oven, prop door open, and let cheesecake rest inside for 25 minutes. Transfer to wire rack, loosen edges with a knife, and cool 30 minutes.
10 -
Remove pan rim and chill cheesecake in the refrigerator for 12 hours or overnight.
11 -
Drizzle melted chocolate over the top. Let set before slicing and serving.
# Extra Tips:
01 -
You may substitute Kahlúa with additional cooled coffee for a non-alcoholic option.
02 -
Using a water bath is not necessary; this method avoids sinking in the center.
03 -
Ensure cream cheese is softened to room temperature for a smoother blend.
04 -
For best flavor and texture, chill cheesecake for at least 12 hours before serving.