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
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 Reeses, chopped
- 3/4 cup Holiday M&M’s, crushed
Instructions
- Prepare 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. 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.
- Make 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 batter. 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.
- Prepare water bath and bake: 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 the edges are puffed and the center is barely set.
- Cool and chill: 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.
- Make mocha whipped cream: 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, dissolving the cocoa and coffee powders. Add the remaining cream and whip until stiff peaks form.
- Assemble cheesecake: 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.
- Frost and garnish: 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
- To prevent water from leaking into the cheesecake during the water bath baking, ensure the springform pan is tightly wrapped with multiple layers of heavy-duty aluminum foil.
- Use room temperature cream cheese to ensure a smooth, lump-free filling.
- The mocha whipped cream can be made ahead and refrigerated, but re-whip briefly if needed before frosting.
- Allowing the cheesecake to chill overnight helps it set firmly and improves the flavor melding.
- For a stronger coffee flavor, adjust the instant coffee powder amount to taste in the whipped cream.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 490 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 135 mg
