Chocolate-Coffee Cheesecake With Mocha Sauce Recipe

Name: Chocolate-Coffee Cheesecake With Mocha Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups crushed chocolate graham crackers (about 20 sheets); 1/2 cup butter or margarine, melted; PAM Original No-Stick Cooking Spray; 4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened; 1 cup DOMINO Granulated Sugar; 1/4 cup coffee liqueur; 1 teaspoon instant coffee granules; 1 teaspoon vanilla extract; 4 large eggs; 4 (1-ounce) bittersweet baking chocolate squares

Servings: persons

1
Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
2
Bake at 350u00b0 for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 325u00b0.
3
Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until blended. Add coffee liqueur, coffee granules, and 1 teaspoon vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
4
Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
5
Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in springform pan; gently swirl with a knife.
6
Bake at 325u00b0 for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack. Cover and chill at least 4 hours.
7
Remove sides of springform pan. Serve with Mocha Sauce.
8
Note: For testing purposes only, we used Kahlua for coffee liqueur.

2414

kcal

Calories

154

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups crushed chocolate graham crackers (about 20 sheets), 1/2 cup butter or margarine, melted, PAM Original No-Stick Cooking Spray, 4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened, and more.

Yes, Chocolate-Coffee Cheesecake With Mocha Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Coffee Cheesecake With Mocha Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions