Description
This decadent Chocolate Mocha Cheesecake combines a crunchy graham cracker and almond crust with a rich cream cheese filling studded with chocolate-covered Heath bars. Topped with a luscious mocha whipped cream and festive candy garnishes, it’s the perfect dessert for chocolate and coffee lovers alike.
Ingredients
Scale
- 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
- 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
- 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
- 1/2 cup Mini Reeses, chopped
- 3/4 cup Holiday M&M’s, crushed
Instructions
- Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, toasted almonds, chopped Heath bars, dark brown sugar, and salt. Add melted butter and stir until mixture forms moist clumps. Press the mixture firmly over the bottom and 1 inch up the sides of a 10-inch springform pan. Bake the crust for about 5 minutes until just set. Remove from oven and reduce the oven temperature to 325°F.
- 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. Beat in vanilla and almond extracts. Pour half of the filling into the prepared crust, then sprinkle with chopped toffee pieces. Pour the remaining filling over the toffee-coated layer, spreading evenly.
- Bring a few cups of water to a boil. Wrap the bottom and halfway up the sides of the springform pan with aluminum foil to prevent leaking. Place the springform pan into a jelly roll pan or any baking pan with sides. Pour enough hot water into the outer pan to come halfway up the springform pan sides. Bake the cheesecake in the water bath for 1 hour to 1 hour and 15 minutes, until edges are puffed and center is barely set.
- Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 6 hours or overnight to fully set.
- Place a mixing bowl and wire whisk in the freezer for 15-30 minutes to chill. In the cold bowl, combine vanilla extract, granulated sugar, cocoa powder, and instant coffee powder. Stir in approximately 2 tablespoons of cold heavy cream to form a thick paste. Add remaining cream and whip until stiff peaks form.
- Run a knife around the edge of the cake between the pan and cheesecake to loosen it. Remove the sides of the springform pan and transfer the cake to a serving platter.
- Spread the mocha whipped cream evenly over the top of the cheesecake. Garnish with chopped Mini Reeses and crushed Holiday M&M’s for a festive touch.
Notes
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 27g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
Keywords: Chocolate Mocha Cheesecake, Dessert, Cheesecake, Chocolate, Coffee