This Mocha cheesecake with Boozy Mocha Ganache is creamy and packed full of coffee flavor. It has a rich, chocolate crust, a spiked coffee and chocolate ganache, and piles of whipped cream. It makes a delicious adults-only dessert. Find more cheesecake recipes here.
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I’ve been wanting to get around to make more coffee-flavored desserts for the blog and the time has come! I’ve made this mocha cheesecake with a boozy mocha ganache. This was inspired by the mocha flavored International Delight Iced Coffee. I LOVE iced coffee. Any other iced coffee lovers out there? I remember as a young adult, my parents would look at me like I was crazy when I would take down a nice cold cup of coffee. Now, it’s a thing! Yay. haha.
One of the things that I love about this cheesecake is that the coffee aroma rolled out of it as a sliced it. That’s always a good sign, in my opinion. It reminded me a lot of my coffee ice cream recipe. That’s one of my very favorite ice cream flavors. I also really love how creamy and soft the cheesecake is. The amount of iced coffee we added is what makes the cheesecake so soft. You could firm it up by adding a little less iced coffee, but why would you want to?
I’m hoping to get a couple more coffee recipes out this fall season. I love that coffee is a year-round flavor so I can share recipes anytime. It makes me giggle that my husband loves the smell of coffee but hates the flavor. Maybe it’s just me, but I think it tastes exactly how it smells.
As I was doing my grocery shopping at Walmart, I ran across the International Delight Iced Coffee in the refrigerated juice and tea section. I couldn’t find it the last time I was at the store, so I wanted to make sure I told you about it. I know how irritating it can be to know they carry what you’re looking for, but can’t seem to find it anywhere. It’s now found in the refrigerated juice and tea section for it! The creamer will be in the milk section. That hasn’t moved at all.
Have you ever tried the chocolate covered espresso beans? Holy cow, they’re addicting! I could sit down and eat them by the handful. Of course, I would be so jacked up on caffeine that I would have the jitters, but so worth it. They’ve seriously turned me onto the mocha flavor. That’s how I started drinking the mocha iced coffee. I especially love that International Delight makes a light Mocha iced coffee. I didn’t use that for my recipe, but I prefer to drink it because I’m trying to maintain some weight loss. When you’re a dessert blogger trying to keep the weight off, you need to cut calories when you can!
Mocha Cheesecake with a Boozy Mocha Ganche
- 2 1/2 cups chocolate graham cracker crumbs (18 crackers)
- 2 tablespoons granulated sugar
- 1/2 cup butter melted
- 3/4 cup International Delight Mocha Iced Coffee
- 1 1/2 tablespoons instant coffee granules
- 24 ounces cream cheese room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 cup full-fat sour cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 8 chocolate covered espresso beans for garnish
- Preheat oven to 350 degrees. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
- In a mixing bowl, add the chocolate graham cracker crumbs, sugar, and melted butter. Stir until the butter coats all the crumbs.
- Press the crumbs evenly into the bottom and up the sides of the prepared pan.
- Place in the oven and let bake for 15 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
- In a saucepan, add in the mocha iced coffee and instant coffee. Heat until the instant coffee granules dissolve.
- Remove from the heat and let cool. I poured mine into a bowl and placed it in the freezer for about 15 minutes.
- In a mixing bowl, add in the cream cheese and granulated sugar. Beat with a hand mixer on medium until smooth. Scrape the sides and bottom of the bowl.
- Add in the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
- Add in the sour cream and the cooled iced coffee. Mix until incorporated.
- Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
- Pour the cheesecake filling on top of the crust.
- Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water.
- Place in the oven at 350 degrees and let bake for 30 minutes. Reduce the heat to 325 minutes and continue to bake for about 45 minutes or until the cheesecake is set. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
- In a microwave-safe bowl, add in the Irish crème creamer and instant coffee. Microwave for 1 minute.
- Add in the milk chocolate chips and let it sit for about 1 minute. Whisk until the chocolate chips are dissolved and completely incorporated. If you still have some lumps, place it in the microwave and microwave it for 30 seconds. Whisk until smooth.
- Add in the coffee liqueur and whisk to combine.
- Pour the ganache on the chilled cheesecake and spread it to the edges.
- In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
- Add in the powdered sugar and continue to beat until it becomes thick and stiff peaks form.
- Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the ganache.
- Add a chocolate covered espresso bean to each swirl.
- Refrigerate until ready to serve. Cut and serve.
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