Company’s Coming! Mocha Layered Cheesecake

Sometimes you need something quick and easy for unexpected company, but at other times you’ve planned in advance and you want to serve something that’s extra special. This cheesecake perfectly fits the bill for such an occasion — or for a Sunday dinner since you bake it the night before and chill for several hours… and despite its grand appearance, it’s also quite easy to make!

I found this recipe several years ago and my mouth watered at the photo, though I doubted it could be as good in person as it looked on the page. I am happy to report that it is just good, if not better, than it appears. Because it is very rich, you may want to cut it in extra small pieces… unless you’re like me and you don’t know any such classification as “too rich.” 🙂

One thing I like to do when I have long-term or repeat guests is try to note their tastes and preferences to refer to the next time I am hosting them. I believe the first time I made this cheesecake was when we had a young college student living with us for a couple of months. He loved it so I used him as an excuse to make it again. 🙂 Later on when he was dating my sister, I made it for dessert the night my husband and I, with two of my other sisters, made a special meal for just the two of them. That was the first time my sister tasted it, and she loved it too… so much so that a few years later, they chose this for their wedding cake. {best wedding cake ever!}

Read instructions carefully through before you get started as you will be dividing the batter and flavoring each half differently. Enjoy!


Mocha Layered Cheesecake


2 cups Oreo-style cookie crumbs

¼ cup butter, melted


2 ½ Tbsp. instant coffee granules

1 Tbsp. hot water

¼ tsp. cinnamon, optional (Normally I don’t like cinnamon and chocolate mixed – but in this recipe, it’s yummy!)

4 packages (8 ounces each) cream cheese, softened

1 ½ cups sugar

¼ cup flour

2 tsp vanilla extract (not imitation!)

4 eggs, lightly beaten

2 cups (12-oz. pkg) semisweet chocolate chips, melted


½ cup semisweet chocolate chips

3 Tbsp. butter


Chocolate-covered coffee beans


Directions:   Place greased 9-inch springform pan on a double thickness of heavy-duty aluminum foil. Wrap foil around pan securely.

Make your crust: In small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan.

Flavor the two halves: In another bowl, mix coffee granules, hot water and cinnamon; set aside.

In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. (A stand mixer will make this task easier and faster if you have one!) Divide batter in half. Stir melted chocolate into one portion; pour over crust.


Stir coffee mixture into remaining batter; spoon over chocolate layer.


Hot water bath: Place springform pan in a large baking pan; add 1 inch of water to larger pan. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. (My oven usually requires up to 15 or 20 additional minutes.) Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife, being careful not to cut into sides of the cheesecake. Cool 1 hour longer. Refrigerate overnight.


Next day, remove rim from pan and prepare ganache.

Ganache & garnish: Melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Place coffee beans in a line around top edge of cheesecake. Let sit a few minutes so chocolate can firm up around coffee beans. Don’t skip the coffee beans… they make it look sooooo pretty! (and taste sooooo yummy!) Yield16 servings.

4 thoughts on “Company’s Coming! Mocha Layered Cheesecake

  1. Sounds delicious, Deb! Trust the recipe turns out wonderfully for you and you have a blessed time sharing your home with your company!

  2. Just realized that I have a question…..dark or milk chocolate covered coffee beans. I am just planning on eating the other (or mailing them to my son for finals week!)………….thanks…………

    • Good plan, Deb! 🙂 I think you can use either one. I typically use dark chocolate, because those are the ones that I can most easily find in my area. I also think the darker chocolate is a classier look with the sheen of the chocolate ganache topping, but either one would be pretty (and yummy). You really can’t go wrong either way! 🙂

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