There is nothing quite as deliciously decadent as a cheesecake — and this creamy, chocolaty mocha cheesecake is no exception!
We have combined the rich flavors of chocolate, vanilla, a splash of coffee and a hint of rum to create a dessert that looks as indulgent as it tastes.
What gives this cake its zing? In this recipe, we not only used cream cheese, but also sour cream. Then we added lots of melted chocolate to give this cake a remarkable creaminess that melts on your tongue.
Adding the creamy chocolate to the batter
A made-from-scratch chocolate graham cracker crust made with lots of butter and cocoa forms the base, but if you are pressed for time, a store-bought crust will also do.
This mocha cheesecake is baked and then cooled overnight to allow it to achieve that dense, rich consistency that can only be found in gourmet baked goods. The wait may be a little longer, but believe us — it is well worth it.
Making the chocolate graham cracker crust
A springform pan is your friend in this baking endeavor and allows you to easily remove your cake from the pan while retaining its perfectly round shape.
The crumb crust for this mocha cheesecake
Serve up this dessert on a pretty platter with coffee or tea for a memorable holiday moment.
We garnished the top with walnuts, but feel free to finish it off by using your favorite sauces — like caramel or chocolate sauce — and add other goodies like chocolate chips, cherries or other types of nuts.
Blending the cream and the mocha
And then? Get ready for that first blissful bite of heaven. Your family will beg you to make this one again and again!
8 ounces semisweet good quality chocolate, cut into 1/4” chunks
2 teaspoons instant coffee
1 teaspoon water
1 teaspoon vanilla extract
1/2 teaspoon rum extract
3 large eggs
3/4 cup white sugar
Three 8-ounce packages softened cream cheese
2 tablespoons unsweetened cocoa
3 cups sour cream
1/4 cup butter, melted
12 whole walnuts
In a large bowl, combine the graham cracker crumbs, cocoa, sugar and melted butter. Mix well.
Using an ungreased springform pan, line the bottom and sides with the crumb mixture. Press the crumbs up the side with a large spoon or measuring cup. Push the crumb mixture up about 2/3 of the sides. Press down until the inside is smooth.
Refrigerator until well chilled, 2 hours or more.
In a double boiler, heat the chocolate chips until melted.
In a small bowl, stir together the instant coffee, water, vanilla and rum extract. Set aside.
Preheat oven to 350F.
Place the eggs and sugar in a large bowl and, using a hand mixer, beat until smooth.
Slowly add the cream cheese, mixing well after each addition.
Stir in melted chocolate, coffee mixture and cocoa. Mix well.
Gradually add sour cream and continue to mix well.
Gently fold in melted butter and blend thoroughly.
Pour batter into chilled crust.
Prepare a baking tray with parchment paper.
Place baking pan on baking tray and bake for 45 minutes.
Open door to the oven, shut off heat and allow the cake to stay in the oven for 15 minutes. Do not move cheesecake during this process.
Gently remove from oven and allow to cool to room temperature.
Cover and refrigerate overnight.
When ready to serve, unfasten the ring from the springform pan and remove.