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Mocha-Chocolate Cheesecake

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“From Southern Living.”
2hrs 45mins
1 nine-inch cheesecake

Ingredients Nutrition


  1. In a bowl, combine the chocolate wafer crumbs and melted butter; stir well to combine.
  2. Press mixture into bottom and 1-inch up sides of a 9-inch springform pan.
  3. Sprinkle with slivered almonds; chill.
  4. Add semisweet chocolate to the top of a double boiler; bring water to a boil; lower heat; cook until chocolate melts, stirring occasionally.
  5. In a large mixing bowl, beat cream cheese, using an electric mixer, until light and fluffy.
  6. Gradually add in 1 cup sugar; beating well.
  7. Add in eggs, one at a time, beating well after each addition.
  8. Add in melted chocolate, beating until smooth.
  9. Crush coffee granules with a mortal/pestle or the back of a spoon.
  10. Combine coffee, Kahlua, and vanilla; add to chocolate mixture, beating well.
  11. Fold in sour cream.
  12. Pour cheesecake filling into crumb crust; place on baking sheet.
  13. Bake in a 350° oven for 1 hour.
  14. Turn oven off and let cheesecake stand in oven for 30 minutes with the door partially open.
  15. Remove from oven; cool on wire rack.
  16. Cover and chill at least 8 hours.
  17. Beat whipping cream until foamy; gradually add in powdered sugar, beating until soft peaks form.
  18. Remove sides of springform pan; pipe or dollop whipped cream around edge of cheesecake.
  19. Garnish with chocolate curls.

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