Layered Mocha Cheesecake – An Oreo crust topped with a deliciously creamy chocolate cheesecake layer, a coffee cheesecake layer, and dark chocolate ganache!

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Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

Today, I bring you the dream dessert of a cheesecake, chocolate, and coffee lover – Layered Mocha Cheesecake!

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

This cheesecake is so incredibly easy to make, yet it looks so impressive. Perfect for parties, and special occasions! Let me tell you about those layers…

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

The cheesecake bottom is a thick Oreo crust. Simply combine Oreo crumbs with a little melted butter, and press into the base of a springform pan.

The second layer is a deliciously creamy chocolate cheesecake. Melt 1 cup (175g) of dark chocolate and mix it into half of the cheesecake batter. Of course, you can use any chocolate you like here!

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

The third layer is an irresistible coffee cheesecake. Dissolve 2 tablespoons of instant coffee granules in 1 tablespoon of hot water, and mix it into the other half of the cheesecake batter.

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

Now, let’s top them layers off with even more chocolate! A simple ganache made by melting chocolate with a little butter, and spreading it on top of the cheesecake.

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

Enjoy!

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog
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Layered Mocha Cheesecake

An Oreo crust topped with a deliciously creamy chocolate cheesecake layer, a coffee cheesecake layer, and dark chocolate ganache!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

For the Crust

  • 2 cups Oreo crumbs 200g, about 20 Oreos
  • 1/4 cup unsalted butter 56g, melted

For the Cheesecake

  • 2 tablespoons instant coffee granules dissolved in 1 tablespoon of hot water
  • 4 cups cream cheese 900g, room temperature
  • 1 cup caster/granulated sugar 200g
  • 3 tablespoons plain/all-purpose flour 24g
  • 2 large eggs + 1 egg yolk room temperature
  • 1 cup greek yoghurt 240ml, room temperature
  • 1 cup dark chocolate 175g, melted and cooled

For the Ganache

  • 1/2 cup dark chocolate 90g, broken into pieces
  • 3 tablespoons butter 42g

Instructions

For the Crust

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9-inch springform pan and set aside.
  2. Mix together the Oreo crumbs. and melted butter. Press the crumb mixture into the prepared pan, and bake for 8 - 10 minutes. Leave to cool completely on a wire rack. Cover the outsides of the pan with heavy duty aluminum foil to prepare it for a water bath.

For the Cheesecake

  1. Turn the oven temperature down to 150C/300F/Gas 2.
  2. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and flour until smooth and combined. Beat in the eggs and egg yolk, one at a time, then mix in the yoghurt.
  3. Divide the batter evenly between two bowls. Add the melted chocolate to one bowl, and stir until combined. Pour over the Oreo crust. Add the dissolved coffee to the other bowl and mix until combined. Spoon over the chocolate layer, and smooth out gently.
  4. Place the pan into a large roasting pan. Pour enough boiling hot water into the roasting pan to come 1-inch up the side of the cheesecake pan. Bake for 1 hour or until the centre is almost set and the edges are slightly puffed. Turn the oven off and leave the cheesecake inside for 30 minutes without opening the door. Open the door slightly and leave the cheesecake for another 30 minutes. This cooling process helps the cheesecake to cool slowly to prevent cracks.
  5. Remove from the oven and leave for 15 minutes before removing from the water bath and foil. Chill in the fridge, uncovered, for at least 4 - 6 hours, preferably overnight.

For the Ganache

  1. Microwave the chocolate and butter in 20 second intervals, stirring after each one, until melted and smooth. Spread over the cheesecake.

Notes

This cheesecake freezes well, covered tightly, for up to 2 months. Thaw overnight in the fridge before glazing and serving. Inspired by Taste of Home

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at  @marshasbakeblog. I would love to see!

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

Layered Mocha Cheesecake | marshasbakingaddiction.com @marshasbakeblog

21 Comments

21 comments on “Layered Mocha Cheesecake”

  1. MMmmm. you know what to cook to get my attention! Coffee, chocolate and oreo crust… Never tried the oreo crust but it can’t go wrong…Thanks for the inspiration

  2. This cake looks amazing!! I love cheesecake but never have made a layered one before! Its such a cool idea to use greek yoghurt too – I’ve never done that before either!

  3. So many gorgeous layers, I don’t even know where to start! Marsha, this cheesecake looks amazing! I just love how beautiful that chocolate topping came out. It’s so glossy and perfectly drizzled! <3 Plus, chocolate and coffee in anything is a winner for me! Especially if you made it! Pinning and sharing, of course! Happy Monday my friend. 🙂

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