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Mocha Truffle Cheesecake

Total Time

Prep: 20 min. Bake: 50 min. + chilling

Makes

16 servings

I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana
Mocha Truffle Cheesecake Recipe photo by Taste of Home
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Ingredients

  • 1 package devil's food cake mix (regular size)
  • 6 tablespoons butter, melted
  • 1 large egg, room temperature
  • 1 to 3 tablespoons instant coffee granules
  • FILLING/TOPPING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups semisweet chocolate chips, melted and cooled
  • 3 to 6 tablespoons instant coffee granules
  • 1/4 cup hot water
  • 3 large eggs, room temperature, lightly beaten
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 tablespoon baking cocoa, optional

Directions

  1. In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
  2. In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
  3. Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
  4. Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.

Nutrition Facts

1 slice: 484 calories, 28g fat (16g saturated fat), 109mg cholesterol, 389mg sodium, 55g carbohydrate (41g sugars, 2g fiber), 7g protein.

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