Friday, October 8, 2010

Cure for the Mid-afternoon Slump

Technically I guess it isn't mid-afternoon yet - I actually just ate lunch.  Nevertheless, I am in need of a little caffeine/sugar/something, and just happened to have some of this in my refrigerator ~ Layered Mocha Cheesecake.  I love to make cheesecakes and made this one earlier this week for a friend's birthday.  Yum!

Recipe and photo (mine wasn't quite that pretty!) courtesy of Taste of Home.


  • 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
  • 1/4 cup butter, melted

  • 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
  • 1 tablespoon boiling water
  • 1/4 teaspoon ground cinnamon
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • 2 cups (12 ounces) semisweet chocolate chips, melted and cooled

  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons butter
  • Chocolate-covered coffee beans, optional


  • Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.
  • Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
  • In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
  • Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 55-60 minutes or until center is just set and top appears dull (**I had to bake for an additional 10-15 minutes). Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.
This dessert is sooo rich, so serve with some coffee to cut down on the sweetness!  I think the next time I make it I will use chocolate graham cracker crumbs instead of the oreo crumbs for the crust - maybe that will help cut down on the sweetness too.

1 comment:

Amy said...

I LOVE this cheesecake and have made it several times. The last time I made it I used the regular graham cracker crumbs and thought it helped cut down on the sweetness. I'm so glad you're blogging again!!:)

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