Cocoa-Mocha Cheesecake Recipe

Name: Cocoa-Mocha Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -1/2 cups graham-cracker crumbs; 1/4 cup unsweetened cocoa; 1/4 cup sugar; 3/4 cup (1-1/2 sticks) plus 2 tablespoons melted butter; 8 oz. (1-1/3 cups) semisweet chocolate chips; 2 tsp. instant coffee; 1 tsp. water; 1 tsp. vanilla extract; 1/2 tsp. orange extract; 3 large eggs; 3/4 cup sugar; 3 8 oz. packages cream cheese, softened; 2 Tbs. unsweetened cocoa; 3 cups sour cream; 1/4 cup (1/2 stick) melted butter; Melted dark chocolate (optional garnish); Orange candy (optional garnish); Chocolate-covered espresso beans (optional garnish); Orange zest (optional garnish)

Servings: persons

2 -1/2 cups graham-cracker crumbs
1/4 cup unsweetened cocoa
1/4 cup sugar
3/4 cup (1-1/2 sticks) plus 2 tablespoons melted butter
8 oz. (1-1/3 cups) semisweet chocolate chips
2 tsp. instant coffee
1 tsp. water
1 tsp. vanilla extract
1/2 tsp. orange extract
3 large eggs
3/4 cup sugar
3 8 oz. packages cream cheese, softened
2 Tbs. unsweetened cocoa
3 cups sour cream
1/4 cup (1/2 stick) melted butter
Melted dark chocolate (optional garnish)
Orange candy (optional garnish)
Chocolate-covered espresso beans (optional garnish)
Orange zest (optional garnish)

1
For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly.
2
Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan.
3
(Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.)
4
Press until very smooth and even all around.
5
Refrigerate until chilled, at least 2 hours.
6
Melt chocolate chips in a double boiler and keep warm.
7
In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts.
8
Set aside.
9
Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar.
10
Gradually add softened cream cheese, mixing well after each addition.
11
Stir in melted chocolate, coffee mixture and the cocoa.
12
Mix well.
13
Gradually add sour cream, mixing well after each addition.
14
Fold in melted butter and blend thoroughly but gently.
15
Pour batter over chilled crust in pan.
16
Place pan on heavy cookie sheet and bake 45 minutes.
17
Cut off heat and open oven door, but do not move cheesecake.
18
Let sit in turned-off oven 10 to 15 minutes.
19
Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature.
20
Cover and refrigerate overnight.
21
The next day, unfasten the ring from the springform pan and remove.
22
If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.

1833

kcal

Calories

143

Fat

131

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 19 ingredients. The key ingredients include: 2 -1/2 cups graham-cracker crumbs, 1/4 cup unsweetened cocoa, 1/4 cup sugar, 3/4 cup (1-1/2 sticks) plus 2 tablespoons melted butter, and more.

Yes, Cocoa-Mocha Cheesecake 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!

Cocoa-Mocha Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions