Description
This decadent Chocolate Mocha Cheesecake combines a crunchy almond and graham cracker crust with a rich, creamy chocolate-studded filling. Topped with a luscious mocha whipped cream and sprinkled with festive candies, it’s a perfect indulgence for coffee and chocolate lovers.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
- 1/2 cup toasted almonds, finely chopped
- 1/2 cup Heath Bars, chopped or Heath Bits
- 2 tablespoons dark brown sugar, packed
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
Filling:
- 4 (8-ounce) packages cream cheese, room temperature
- 1 cup dark brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 8 ounces chocolate-covered Heath bars, chopped or Heath Bits
Mocha Whipped Cream:
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons granulated white sugar
- 2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
- 1 teaspoon instant coffee powder or espresso powder
- 1 cup cold heavy whipping cream
Topping:
- 1/2 cup Mini Reese’s, chopped
- 3/4 cup Holiday M&M’s, crushed
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, toasted almonds, chopped Heath bars, dark brown sugar, and salt. Stir in melted butter until the mixture forms moist clumps. Press the mixture firmly over the bottom and 1 inch up the sides of a 10-inch springform pan. Bake for about 5 minutes until just set. Remove from oven and set aside. Reduce oven temperature to 325°F.
- Make the filling: In a large bowl, beat the cream cheese and dark brown sugar until smooth and blended. Add eggs one at a time, beating well after each addition to ensure a smooth mixture. Stir in vanilla and almond extracts. Pour half of the batter into the prepared crust, then evenly sprinkle with the chopped toffee pieces. Pour the remaining cheesecake batter over the toffee layer in the pan.
- Prepare water bath: Bring a few cups of water to a boil on the stove. Wrap aluminum foil completely around the bottom and about halfway up the sides of the springform pan to protect from water seepage.
- Bake the cheesecake: Place the wrapped cheesecake pan into a larger jellyroll pan or any deep baking pan. Carefully pour in enough hot water to come halfway up the sides of the cheesecake pan. Bake at 325°F for 1 hour to 1 hour 15 minutes, until the edges are puffed and the center is just set but slightly jiggly.
- Cool and chill: Remove cheesecake from the water bath and let cool to room temperature. Refrigerate for at least 6 hours or overnight to fully set and develop flavor.
- Make mocha whipped cream: Chill a mixing bowl and whisk in the freezer for 15-30 minutes. In the cold bowl, combine vanilla extract, granulated sugar, cocoa powder, and instant coffee powder. Add about 2 tablespoons of cold heavy cream and stir to make a thick paste that dissolves the cocoa and coffee powders. Add the remaining cream and beat until stiff peaks form.
- Assemble the cheesecake: Run a knife around the edges between the cake and the pan to loosen. Remove the sides of the springform pan and transfer the cheesecake to a serving platter. Evenly frost the top with the mocha whipped cream.
- Garnish the top: Sprinkle chopped Mini Reese’s and crushed Holiday M&M’s over the whipped cream for a festive, crunchy finish.
Notes
- Using a water bath during baking helps prevent cracks and ensures the cheesecake cooks evenly.
- Room temperature cream cheese and eggs help achieve a smooth, lump-free batter.
- Wrap the pan well with foil to avoid water leakage into the cheesecake during the water bath bake.
- Chilling the mixing bowl and whisk is essential for whipping heavy cream to stiff peaks successfully.
- Customize toppings by substituting the candies with nuts or chocolate chips if desired.
- For best results, allow the cheesecake to chill overnight before serving to develop full flavor and proper texture.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 510
- Sugar: 35g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 145mg
