Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces (4 packages)
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Sour cream: 1 cup
- Unsweetened cocoa powder: 1/4 cup
- Instant espresso powder: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream, cocoa powder, espresso powder, and vanilla extract until well combined.
- Step 3: Pour batter over crust in the springform pan.
- Step 4: Bake for 55-65 minutes, or until the center is just slightly jiggly.
- Step 5: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover mocha cheesecake in the refrigerator, tightly covered, for up to 5 days.
- While reheating isn't recommended, a few seconds in the microwave can soften a cold slice if you prefer it less firm.
- Garnish with chocolate shavings and a dollop of whipped cream for an elegant presentation.
- For an extra boost of coffee flavor, dissolve the espresso powder in a tablespoon of hot water before adding it to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American