This mocha cheesecake is extremely creamy with layers of chocolate and coffee cheesecake. With an Oreo cookie crust and chocolate ganache on top, it’s decadent and rich but not too sweet. The perfect grown-up dessert. 
This layered mocha cheesecake balances intense chocolate and coffee flavors with a tangy, creamy filling. It begins with a thick Oreo crust, followed by a dense chocolate cheesecake layer and a lighter coffee cheesecake layer. A silky chocolate ganache and coffee-infused whipped cream finish the cake for a dessert that’s rich without being overly sweet.
The Perfect Mocha Cheesecake Recipe
This recipe uses one cheesecake base split into two flavored layers so you only make one batter. The crust is made from crushed Oreos mixed with melted butter and pressed into a 9-inch springform pan, then baked briefly to set. The cheesecake batter is made by creaming full-fat brick-style cream cheese with sugar and cornstarch, then adding eggs one at a time. Divide the batter and fold melted chocolate into one half and coffee-infused cream into the other.
Pour the chocolate layer over the baked crust, then carefully add the coffee layer on top. Bake the assembled cake in a water bath for even, gentle cooking that yields a smooth, crack-free surface. After chilling, top with a chocolate ganache and pipe coffee whipped cream around the edge for an elegant finish.
Baking the Cheesecake in a Water Bath
Baking in a water bath keeps the oven environment humid and the temperature steady, which helps prevent cracks and produces a creamier texture. Key steps:
- Wrap the outside of a 9-inch springform pan in at least three layers of aluminum foil to prevent leaks.
- Place the wrapped springform pan in the center of a large roasting pan before adding batter.
- Pour the chocolate layer onto the crust, then the coffee layer on top.
- Add about 1 inch (2.5 cm) of boiling water to the roasting pan around the springform pan.
- Bake until the surface is nearly set but still wobbly in the center.
Baking Tips
- Use full-fat, brick-style cream cheese for the proper texture; avoid low-fat or tub-style cream cheeses.
- Bring cream cheese and eggs to room temperature (at least 30 minutes out of the fridge) to ensure a smooth batter.
- Place the chocolate cheesecake layer on the bottom — it’s thicker and sets better underneath the coffee layer.
- Allow the baked cheesecake to cool slowly for at least an hour, then chill in the refrigerator for a minimum of 6 hours or overnight. Apply ganache on serving day if desired and return briefly to chill so it firms up.
Equipment
- 9-inch (23 cm) springform pan
- Large roasting pan (big enough to fit the springform pan)
Ingredients
Oreo Crust
- 26 Oreo cookies
- 1/3 cup unsalted butter, melted
Cheesecake
- 5 ounces dark chocolate (50–70%)
- 1 cup whipping cream (divided)
- 1 1/2 teaspoons instant coffee powder
- 24 ounces full-fat cream cheese, room temperature
- 1 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 4 large eggs, room temperature
Chocolate Ganache
- 4 ounces dark chocolate (50–70%)
- 1/2 cup whipping cream
Coffee Whipped Cream
- 1/2 cup whipping cream
- 1 teaspoon instant coffee powder
Instructions
- Preheat the oven to 350°F (180°C; 160°C fan).
- Wrap the outside of a 9-inch springform pan in heavy-duty foil, covering seams well to prevent leaks.
- Oreo crust: Crush Oreos (including filling) to fine crumbs in a food processor or in a sealed bag with a rolling pin. Combine crumbs with melted butter until the texture resembles damp sand. Press into the bottom of the prepared pan and up the sides slightly. Bake 8–10 minutes, then remove from oven and keep oven on.
- Finely chop the 5 ounces of dark chocolate and place in a heatproof bowl.
- Heat 1 cup of whipping cream until almost boiling. Pour 1/2 cup of the hot cream over the chopped chocolate; let sit 2–3 minutes, then whisk until smooth. If needed, microwave in short bursts to finish melting. Set aside.
- Whisk the instant coffee into the remaining 1/2 cup hot cream until dissolved; set aside.
- In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and cornstarch and mix until combined, scraping the bowl.
- Add eggs one at a time, mixing briefly and scraping between additions. Stop mixing as soon as no streaks of egg remain.
- Divide the batter evenly into two bowls. Fold the melted chocolate mixture into one half and the coffee-infused cream into the other.
- Place the foil-wrapped springform pan in the center of the large roasting pan. Spread the chocolate batter evenly over the crust, then carefully spoon the coffee batter over the chocolate to cover it.
- Pour boiling water into the roasting pan to reach about 1 inch (2.5 cm) deep around the springform pan, then place the roasting pan in the oven.
- Bake 50–65 minutes, until the top is almost set and the center still wobbles slightly.
- Remove the roasting pan from the oven and let the cheesecake cool in the pan to room temperature.
- Once cooled, remove the springform pan from the water bath, wrap the cheesecake, and refrigerate at least 6 hours or overnight.
- For the ganache: chop 4 ounces chocolate finely, heat 1/2 cup cream until nearly boiling, pour over chocolate, let sit 2–3 minutes, then whisk until smooth. Pour over chilled cheesecake and spread to the edges. Chill briefly to set.
- For coffee whipped cream: beat 1/2 cup cream with 1 teaspoon instant coffee until stiff peaks form. Pipe rosettes around the cheesecake edge if desired.
- Slice with a sharp, thin knife, wiping between cuts for clean slices.
Notes
- Servings: The cheesecake yields about 12–15 slices; smaller slices are satisfying because the cake is rich.
- Pan sizes: You can use a 10-inch springform pan (crust will be thinner and bake time shorter, ~35–45 minutes). An 8-inch pan is too small for this amount of batter.
- Cream cheese: Use full-fat brick-style cream cheese — not low-fat, light, or tub-style varieties.
- Room temperature ingredients: Remove cream cheese and eggs from the fridge at least 30 minutes before starting for a smooth batter.
- Storage: Keep covered in the refrigerator for up to 5 days.
- Nutrition: Nutrition figures are estimates per slice assuming 12 servings, including ganache and whipped cream.
Nutrition (per slice, approx.)
Calories: 733 kcal; Carbohydrates: 53 g; Protein: 9 g; Fat: 55 g; Saturated Fat: 31 g; Sugar: 38 g; Sodium: 346 mg.