The Ultimate Mochacinno Cheesecake

“This cheesecake recipe was sent to me by my girlfriend who lives in Los Angeles. According to her, this is an outstanding cheesecake recipe. I finally decided to give it a try--well oh my, what can I IS definitely outstanding! Note Tia Maria liqueur works the best in this recipe.”
1hr 10mins

Ingredients Nutrition

  • 1 12 cups crushed chocolate wafer crumbs
  • 2 tablespoons sugar
  • 14 cup melted butter
  • 1 cup milk chocolate chips, divided
  • 3 (8 ounce) packages cream cheese, room temp
  • 34 cup sugar
  • 3 eggs
  • 1 tablespoon instant coffee granules
  • 3 tablespoons Tia Maria (or any similar tasting liqueur)


  1. Set oven to 325 degrees. Set oven rack to second lowest position.
  2. Combine cookie crumbs, sugar and melted butter until moistened; press onto bottom and halfway up sides of ungreased 9-in springform pan.
  3. Bake for 10 minutess; remove from oven and cool. Sprinkle with 1/2 cup milk chocolate chips.
  4. In a large-size mixing bowl, add softened cream cheese and 3/4 cup of sugar. Beat on medium speed until well blended. Add eggs 1 at a time, mixing on low speed, just until blended.
  5. Add instant coffee to Tia Maria, and stir until dissolved. Mix into cream cheese mixture; Pour into prepared crust. Sprinkle with remaining milk chocolate chips.
  6. Bake for approximately 50 minutes, or until almost cooked (the center will be wobbly). Let cool.
  7. Refrigerate for 7 hours, or overnight.

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