Description
This decadent Chocolate Mocha Cheesecake combines the rich flavors of chocolate, espresso, and Kahlúa in a creamy, luscious dessert with a crunchy Oreo crust. Perfect for coffee and chocolate lovers seeking an indulgent treat that’s sure to impress at any gathering.
Ingredients
Crust
- 20 whole double stuffed Oreo cookies
- 1/4 cup unsalted butter, melted
Chocolate Ganache
- 1 & 1/3 cups semi-sweet chocolate chips
- 1/4 cup heavy cream
Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup Kahlúa
- 1/4 cup cooled espresso
- 2 teaspoons vanilla extract
- 1/4 teaspoon coarse salt
Topping
- Melted chocolate, for drizzling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Coat a 9-inch springform pan with nonstick spray and set it aside for the crust.
- Make Oreo Crust: Place the 20 whole double stuffed Oreos into a food processor and pulse until fine crumbs form. Drizzle in the melted butter and pulse again until the crumbs are fully combined and moist.
- Press Crust: Firmly press the Oreo crumb mixture into the bottom of the prepared springform pan to form an even crust layer.
- Melt Chocolate Ganache: Combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 45 seconds, then stir. Continue microwaving in 15-second intervals as needed until the chocolate is fully melted and smooth.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a handheld or stand mixer until smooth. Scrape down the bowl sides to ensure even blending.
- Add Sugar and Eggs: Add the granulated sugar to the cream cheese and blend until well combined. Then add the eggs one at a time, mixing well after each addition.
- Combine Chocolate with Batter: Pour the melted chocolate ganache into the cream cheese mixture and blend thoroughly until evenly mixed.
- Add Remaining Ingredients: Mix in the sour cream, Kahlúa, cooled espresso, vanilla extract, and coarse salt. Beat the mixture until smooth and creamy.
- Pour Batter over Crust: Pour the cheesecake batter atop the Oreo crust, smoothing the surface evenly.
- Bake Cheesecake: Place the pan on the middle rack of the oven and bake for about 55 minutes. The cheesecake should be set on the edges but still slightly soft in the center. Avoid overbaking to maintain its creamy texture.
- Rest in Oven: Once baking is complete, turn off the oven, leave the door slightly ajar, and let the cheesecake rest inside for 25 minutes to cool gradually and prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and transfer to a wire rack. Run a dull knife around the edges of the pan to loosen it. Cool for 30 minutes at room temperature, then remove the springform pan rim. Chill the cheesecake in the refrigerator for at least 24 hours or overnight to set completely.
- Drizzle with Chocolate: Melt additional chocolate and drizzle it over the top of the chilled cheesecake for an elegant finishing touch.
- Serve: Allow the chocolate drizzle to set, slice the cheesecake into 12 portions, and serve.
Notes
- Espresso can be substituted for strong brewed coffee if espresso is unavailable.
- Kahlúa can be omitted or replaced with any coffee liqueur or a splash of vanilla extract for a non-alcoholic version.
- Be careful not to overbake the cheesecake to maintain a creamy, smooth texture.
- Ensure the cheesecake is fully chilled before slicing for clean cuts.
- Using a water bath to bake is optional but can help prevent cracks in the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
