Two Layer Mocha Cheesecake Recipes

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MOCHA CHEESECAKE

I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 13



Mocha Cheesecake image

Steps:

  • In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.

1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 eggs, lightly beaten
1 tablespoon hot water
2 to 3 teaspoons instant coffee granules
Chocolate-covered coffee beans and whipped topping, optional

MOCHA LAYER CAKE

"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 13



Mocha Layer Cake image

Steps:

  • In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.

1 package devil's food or chocolate cake mix (regular size)
1-1/3 cups brewed coffee, room temperature
1/2 cup canola oil
3 eggs
1/2 cup semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

TWO-LAYER MOCHA CHEESECAKE

Mmm...mocha! If mocha's high on your list of favorite flavors, this creamy two-layer cheesecake is a must-try!

Provided by My Food and Family

Categories     Dairy

Time 4h10m

Yield 8 servings

Number Of Ingredients 7



Two-Layer Mocha Cheesecake image

Steps:

  • Heat oven to 350°F.
  • Mix eggs, coffee granules and vanilla in small bowl until blended.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add egg mixture; mix until blended. Reserve 1 cup cream cheese mixture; set aside. Add melted chocolate to remaining cream cheese mixture; mix until blended. Spread chocolate mixture onto bottom of crust. Top evenly with plain cream cheese mixture.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 26 g, Protein 7 g

2 egg s
2 Tbsp. MAXWELL HOUSE Instant Coffee
1/2 tsp. vanilla
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 ready-to-use graham cracker crumb crust (6 oz.)

MOCHA TRUFFLE CHEESECAKE

I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. -Shannon Dormady, Great Falls, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15



Mocha Truffle Cheesecake image

Steps:

  • In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan., In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.

Nutrition Facts : Calories 484 calories, Fat 28g fat (16g saturated fat), Cholesterol 109mg cholesterol, Sodium 389mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.

1 package devil's food cake mix (regular size)
6 tablespoons butter, melted
1 large egg, room temperature
1 to 3 tablespoons instant coffee granules
FILLING/TOPPING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips, melted and cooled
3 to 6 tablespoons instant coffee granules
1/4 cup hot water
3 large eggs, room temperature, lightly beaten
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon almond extract
1 tablespoon baking cocoa, optional

LAYERED MOCHA CHEESECAKE

"In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate!" Submitted to taste of home by Sue Gronholz.

Provided by Courtly

Categories     Cheesecake

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 15



Layered Mocha Cheesecake image

Steps:

  • Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
  • In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. 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 pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
  • Bake at 325 for 45-50 minutes or until center is just set and top appears dull. 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. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.

1 1/2 cups crumbled cream-filled chocolate sandwich cookies
1/4 cup butter, melted
2 tablespoons instant coffee granules
1 1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1/4 cup flour
4 eggs, lightly beaten
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips, melted and cooled
1/2 cup semi-sweet chocolate chips
3 tablespoons butter
chocolate-covered coffee beans (optional)

MOCHA CHEESECAKE

Make and share this Mocha Cheesecake recipe from Food.com.

Provided by JerriLea

Categories     Cheesecake

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12



Mocha Cheesecake image

Steps:

  • Preheat oven to 400* degrees F.
  • Mix crust ingredients together, press into 9in pie plate.
  • Bake for 5 minutes.
  • Melt chocolate in large bowl, I do this in the microwave.
  • Add cream cheese, eggs, and sugar.
  • Beat on med for 2 minutes, until creamy.
  • Add instant coffee and salt; mix well.
  • Pour into crust.
  • Bake at 400* for 10 minutes.
  • Reduce oven temperature to 325* degrees F.
  • Continue baking for 50-60 minutes, until set.
  • Turn oven off; leave cheesecake in oven until it has cooled.
  • In small saucepan, bring topping ingredients to a boil.
  • Remove from heat and stir until smooth.
  • Cool.
  • Drizzle over cheesecake.

Nutrition Facts : Calories 457.9, Fat 36.8, SaturatedFat 20.7, Cholesterol 166.7, Sodium 434.5, Carbohydrate 27.4, Fiber 0.7, Sugar 23.4, Protein 7.6

1 cup chocolate wafer, finely crushed
2 tablespoons sugar
2 tablespoons butter, softened
2 ounces baking chocolate
2 (8 ounce) packages cream cheese
2 eggs
1/3 cup sugar
1 teaspoon instant coffee
1/4 teaspoon salt
1 ounce baking chocolate, chopped
2 tablespoons sugar
4 tablespoons cream

DOUBLE LAYER MOCHA CHOCOLATE CHIP CAKE

I found this recipe a few weeks ago and it was awesome. The entire cake was gone within just a few days. It's moist, rich and just absolutely perfect! I

Provided by sassybee

Categories     Dessert

Time 3h52m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9



Double Layer Mocha Chocolate Chip Cake image

Steps:

  • Preheat oven to 350°F; coat round pans with cooking spray.
  • Stir coffee granules into 1 cup of water. At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined. Increase spead to medium-high; beat 2 minutes. Stir in mini chocolate chips.
  • Divide batter between pans. Bake 20-22 minutes or until pick inserted into centers comes out clean.
  • Cool 10 minutes. Remove from pans and allow to cool completely.
  • At medium-high speed, beat butter and melted chips until fluffy.
  • Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
  • Place 1 cake layer on serving plate. Spread 3/4 cup frosting.
  • Top with 2nd layer of cake and spread with 3/4 cup frosting.
  • Spread sides of cake with remaining frosting.

Nutrition Facts : Calories 391.5, Fat 23.5, SaturatedFat 12.2, Cholesterol 75.3, Sodium 367.9, Carbohydrate 45.5, Fiber 1.5, Sugar 32.3, Protein 4.3

2 tablespoons instant coffee granules
1 (18 ounce) package devil's food cake mix
3 eggs
2/3 cup sour cream
1 cup mini chocolate chip
1 cup butter, at room temperature
1 1/3 cups milk chocolate chips, melted and cooled
1 3/4 cups confectioners' sugar
3 tablespoons milk

MOCHA CHEESECAKE

Make and share this Mocha Cheesecake recipe from Food.com.

Provided by SweetsLady

Categories     Cheesecake

Time 1h15m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 18



Mocha Cheesecake image

Steps:

  • Preheat oven to 325.
  • Crust:.
  • Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
  • Filling:.
  • Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
  • Dissolve coffee granules with whipping cream.
  • Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
  • Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
  • Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
  • Flavored Whipping Cream:.
  • Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
  • Enjoy!

Nutrition Facts : Calories 486.1, Fat 39.6, SaturatedFat 23, Cholesterol 132.5, Sodium 245.9, Carbohydrate 31.7, Fiber 3, Sugar 21.7, Protein 7.3

1 1/2 cups graham crackers, crushed (I use 1 pkg)
1/3 cup cocoa
1/2 cup powdered sugar
1/3 cup butter or 1/3 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
8 ounces semisweet chocolate
1/2 cup whipping cream
2 tablespoons whipping cream
1 cup sour cream
4 teaspoons instant coffee granules
2 teaspoons vanilla
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons instant coffee granules
chocolate curls
chocolate-covered coffee beans

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