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Chocolate-Coffee Cheesecake With Mocha Sauce

Prep time 20 mins
Cook time 1 hr, 10 mins
Other time 4 hrs, 30 mins
Yield Makes 8 servings
SOUTHERN DESSERTS Grand Prize Winner. PHILADELPHIA Cream Cheese Brand Winner.  Serve each slice with a dollop of whipped cream, fresh raspberries, and fresh mint sprigs, if desired.

Ingredients

  • 3 cups crushed chocolate graham crackers (about 20 sheets)
  • 1/2 cup butter or margarine, melted
  • PAM Original No-Stick Cooking Spray
  • 4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup DOMINO Granulated Sugar
  • 1/4 cup coffee liqueur
  • 1 teaspoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 4 (1-ounce) bittersweet baking chocolate squares
  • Mocha Sauce

How to Make It

  1. Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.

  2. Bake at 350° for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 325°.

  3. Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until blended. Add coffee liqueur, coffee granules, and 1 teaspoon vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

  4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.

  5. Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in springform pan; gently swirl with a knife.

  6. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack. Cover and chill at least 4 hours.

  7. Remove sides of springform pan. Serve with Mocha Sauce.

  8. Note: For testing purposes only, we used Kahlúa for coffee liqueur.