This mocha cheesecake is extremely creamy with layers of chocolate and coffee cheesecake. With an Oreo cookie crust and chocolate ganache on top, it’s decadent and rich but not too sweet. The perfect grown-up dessert.
This layered mocha cheesecake is incredibly decadent in the best possible way. It starts with a thick Oreo cookie crust as the base. Then there’s a layer of tangy chocolate cheesecake followed by a layer of coffee cheesecake. Chocolate ganache and coffee-infused whipped cream on top make for a truly show stopping dessert. The combination of coffee and chocolate make this cheesecake rich, but too sweet.
The Perfect Mocha Cheesecake Recipe
It starts with a thick Oreo cookie crust. You’ll crush Oreo cookies until they’re fine crumbs, then mix in melted butter. It will feel a bit like damp sand. Then press the mixture into the bottom and just slightly up the sides of the pan to create a lip. The crust will bake on its own for about 10 minutes, so that it’s nice and crunchy.
For the layers of chocolate and coffee cheesecake I wanted to use the same cheesecake base recipe for both layers, so that you don’t have to make both batters from zero. You’ll make one cheesecake batter – mixing the cream cheese and sugar until smooth. Then mixing in the eggs 1 at a time. Then you’ll divide the batter in half. One half becomes the chocolate layer and one half becomes the coffee layer.
You’ll first pour the chocolate layer on top of the crust, and then carefully spoon the coffee layer on top of the chocolate layer. The whole thing then goes into the oven to bake.
Baking the Cheesecake in a Water Bath
This mocha cheesecake is baked in a water bath. This method keeps moisture in, so that the cheesecake is extra creamy. It also minimizes changes in temperature so that the cheesecake is less likely to crack. Here’s what you’ll do:
- Before making the crust, you’ll wrap the outside of a 9-inch springform pan in aluminum foil at least 3 times. You want to ensure that all the seems are covered to avoid any potential for leaks. The crust will bake like this.
- Then before baking the cheesecake, place the springform pan (still wrapped in foil) in the middle of a large roasting pan.
- Pour the cheesecake batter (chocolate first, then the coffee layer) over the crust.
- Then pour about 1 inch (about 2.5 cm) of boiling water into the roasting pan.
- The whole thing gets baked in the oven.
- Make sure to use full-fat, brick-style cream cheese. Low fat, spreadable or whipped cream cheese won’t provide the proper texture.
- Room temperature ingredients are imperative for making cheesecake. Take the cream cheese and eggs out of the fridge at least 30 minutes before getting started on the crust.
- The chocolate cheesecake layer must go on the bottom. It’s much thicker than the coffee layer, and therefore needs to be on the bottom.
- The cheesecake must cool slowly (it will take at least an hour) and then chill in the fridge for at least 6 hours. I recommend making it the day before you plan to serve, then chill in the fridge overnight. You can add the ganache topping at any time the day you plan to serve, then pop it back in the fridge.
Love cheesecake? Then be sure to try:
- Classic New York Cheesecake
- No-Bake Chocolate Cheesecake
- Chocolate Chip Cheesecake
- Chocolate Cheesecake Bars
- Strawberry Cheesecake
- 9-inch (23 cm) springform pan
- large roasting pan (big enough for the springform pan to fit inside)
- 26 Oreo cookies
- ⅓ cup unsalted butter melted
- 5 ounces dark chocolate 50-70%
- 1 cup whipping cream
- 1 ½ teaspoons instant coffee powder
- 24 ounces full-fat cream cheese room temperature
- 1 ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 4 large eggs room temperature
- 4 ounces dark chocolate 50-70%, semi-sweet works too
- ½ cup whipping cream
Coffee Whipped Cream
- ½ cup whipping cream
- 1 teaspoon instant coffee powder
- Preheat the oven to 350F (180C or 160C in a fan-forced oven).
- Wrap the outside of a 9-inch (23-cm) springform pan with tin foil. Wrap the pan at least 3-4 times so that the bottom and sides are well covered, and all the seems are covered.
- Crush the Oreos (wafers and filling) in a food processor until fine crumbs. Or place in a freezer bag and bash with a rolling pin.
- Mix the crushed cookies with the melted butter.
- Press the mixture into the bottom of the prepared pan, creating a slight lip around the edge.
- Bake in the preheated oven for 8-10 minutes. Remove from the oven, leaving the oven turned on.
- Finely chop the dark chocolate and place in a heatproof bowl.
- Heat the cream until almost boiling.
- Pour ½ cup of the cream over the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. If the chocolate isn't quite melted, microwave on medium power for 30-second intervals until smooth. Set aside.
- Whisk the instant coffee powder into the remaining ½ cup of hot whipping cream. Set aside.
- In a very large bowl beat the cream cheese until smooth (about 2 minutes). Beat in the sugar and cornstarch until combined. Turn off the mixer and scrape down the sides of the bowl to ensure there are no lumps.
- Beat in the eggs 1 at a time, turning off the mixer and scraping down the sides in between each addition. Stop mixing as soon as you no longer see pieces of egg yolk or egg white.
- Divide the batter in half.
- Whisk the melted chocolate mixture into 1 half of the batter. Whisk the instant coffee powder dissolved in cream into the 2nd bowl of the batter.
Baking & Cooling
- Place the springform pan (still wrapped in foil) in the middle of a large roasting pan.
- Pour the chocolate cheesecake batter on top of the crust and smooth the top.
- Carefully spoon the coffee cheesecake batter on top of the chocolate layer so that it's evenly covered.
- Pour boiling water into the roasting pan so that there's about 1 inch of water in the roasting pan.
- Place the large roasting pan (with the cheesecake inside) in the oven. Bake for 50-65 minutes, or until the top looks almost set and the cheesecake wobbles slightly (think like pudding or jello) if you gently nudge the pan.
- Remove the roasting pan from the oven. Cool the cheesecake in the pan until it's room temperature.
- Remove the springform pan from the roasting pan. Cover the cheesecake with foil and place in the fridge to chill for at least 6 hours, or overnight.
Ganache, Whipped Cream & Serving
- After the cheesecake has chilled for at least 6 hours, remove from the fridge. Trace around the outside with a thin, sharp knife. Then unclamp the outer ring of the springform pan. If there's any condensation on top of the cheesecake, use a paper towel to blot it off.
- For the ganache, chop the chocolate into very fine pieces and place in a heatproof bowl.
- Heat ½ cup cream until almost boiling. Pour the cream over the chocolate. Let sit for 2-3 minutes, then whisk until smooth.
- Pour the ganache over the top of the cheesecake. Use a flat knife to spread it to the edges, if needed. Return to the fridge for the ganache to firm up.
- For the coffee whipped cream, beat the cream and instant coffee powder until stiff peaks form. The instant coffee powder will dissolve as you whip the cream.
- Transfer the whipped cream to a piping bag with a piping tip (I used a Wilton 1M) and pipe rosettes around the edges of the cheesecake.
- Slice the cheesecake with a sharp, thin knife (not a table knife). Be sure to cut all the way through the crust. For clean cuts, wipe off the knife after each slice.
- Servings: This cheesecake will likely serve 12-15 pieces. It's very rich, so you don't need a large piece.
- Pan Sizes: This cheesecake can also be made in a 10-inch springform pan. The crust will be thinner (there won't be quite enough to form a lip around the edges). The bake time will be closer to 35-45 minutes. There is too much batter to use an 8-inch pan.
- Cream Cheese: Make sure to use full-fat, brick-style cream cheese. Do not use anything labeled low fat or low calorie, or anything that comes in a tub.
- Room Temperature Ingredients: The cream cheese and eggs must be room temperature before getting started so that they mix together evenly. Take them out of the fridge at least 30 minutes before making the crust.
- Storage: Store cheesecake covered in the fridge (or in an airtight container) for up to 5 days.
- Nutrition: Nutrition information is an estimate only and based on 1 slice with ganache and whipped cream topping, assuming the cheesecake is sliced into 12 equal-sized pieces.