Chocolate-Coffee Cheesecake With Mocha Sauce

Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

Southern Living

Ingredients Nutrition

Directions

  1. In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
  2. Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
  3. In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
  4. Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
  5. Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
  6. Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
  7. Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
  8. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
  9. Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
  10. *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
  11. Bake at 325° for 1 hour or until almost set; turn oven off.
  12. Let cheesecake stand in oven, with door closed, 30 minutes.
  13. Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
  14. Cover and chill at least 4 hours.
  15. Remove sides of springform pan; serve with Mocha Sauce.
  16. To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
  17. Remove from heat; stir in coffee; serve warm.

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