Ingredients
- Chocolate graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Sour cream: 1 cup
- Unsweetened cocoa powder: 1/4 cup
- Instant espresso powder: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Step 3: Stir in sour cream, cocoa powder, and instant espresso powder until well combined.
- Step 4: Pour the batter over the prepared crust.
- Step 5: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan before releasing the springform.
Notes
- Store leftover mocha cheesecake in an airtight container in the refrigerator for up to 5 days.
- While reheating isn't recommended, a few seconds in the microwave can soften a slice if you prefer it less cold.
- Serve chilled mocha cheesecake with a dollop of whipped cream and a dusting of cocoa powder for extra flair.
- For a richer coffee flavor, bloom 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