Mocha Cheesecake – a delicious recipe with chocolate wafers, butter cold, cinnamon ground, cream cheese, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs.
2
In medium bowl, mix crumbs, butter and cinnamon until evenly blended.
3
Press mixture evenly on bottom of a 9-inch springform pan.
4
Set aside.
5
Heat oven to 325F (160C).
6
In large mixer bowl, beat cream cheese and butter until smooth and fluffy.
7
Gradually beat in sugar.
8
Add eggs, one at a time, beating well after each addition.
9
Beat in cocoa and vanilla.
10
Dissolve instant coffee in water; stir into cheese mixture.
11
Add sour cream, blend well.
12
Pour cheese mixture into pan.
13
Bake 30 minutes.
14
Turn off oven; leave cheesecake in oven 15 minutes without opening door.
15
Remove from oven.
16
Cool in pan on wire rack.
17
Cover; chill.
18
Garnish as desired.
3833
kcal
Calories
231
g
Fat
398
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 22 each chocolate wafers, 1/4 cup butter cold, cut up, ⅛ teaspoon cinnamon ground, 12 ounces cream cheese softened, and more.
Yes, 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.
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