Mocha Cheesecake
Creamy, delicious chocolate espresso cheesecake filling over coconut praline crust. Garnished with whipped cream, espresso chocolate sauce, and toasted pecans. Perfect dessert for casual or elegant get-togethers.
Equipment
- 1 (9-inch) springform pan
Ingredients
Praline Crust:
- 125 grams graham crackers (8 sheets)
- 100 grams whole or chopped pecans (1 cup)
- 113 grams unsalted butter (1 stick OR 1/2 cup)
- 1 gram sea salt (1/4 teaspoon)
- 110 grams light brown sugar (1/2 cup)
- 42 grams unsalted butter (3 tablespoons), melted
Cheesecake Filling:
- 672 grams cream cheese (24 ounces), room temperature
- 200 grams granulated sugar (1 cup)
- 14 grams unsweetened cocoa powder (2 tablespoons)
- 6 grams instant espresso powder (1 tablespoon)
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 150 grams egg (3 large), room temperature
- 120 grams sour cream (1/2 cup), room temperature
- 120 grams heavy cream (1/2 cup), room temperature
Instructions
Praline Crust:
- Preheat oven to 350 degrees F.
- Line a large sided baking tray with parchment paper or silpat mat. Arrange the graham cracker sheets in in a single layer in the center of the tray on the parchment.
- Arrange the pecans over the crackers. Set aside.
- Add the unsalted butter, sea salt and light brown sugar to a small saucepan.
- Melt the butter and sugar over medium heat. Whisk smooth. Bring the mixture to a boil and continue stirring for about 2 minutes.
- Pour the hot sugar mixture over the crackers and pecans. Use a spatula to spread the mixture evenly over the crackers, if necessary.
- Bake in preheated oven for 10 minutes.
- Remove from oven. Cool completely at room temperature. Break up the crackers and add to food processor bowl. Pulse until crumbs. Add melted butter to food processor. Pulse until well combined.
- Line a 9-inch springform pan with parchment. Press the crumbs into the bottom of the pan. Use a flat bottomed glass or small offset spatula to create an even crust.
- Refrigerate until ready to use.
Cheesecake Filling:
- Preheat oven to 325 degrees F.
- Add softened cream cheese to stand mixer. Beat on medium for about 4 minutes. Scrape down the stand mixer bowl.
- Add sugar, unsweetened cocoa powder, and espresso powder to cream cheese in stand mixer. Beat on low at start, and then medium for 3 minutes. Scrape down the stand mixer bowl.
- Add vanilla bean paste to stand mixer. Beat on low until incorporated, about 15 seconds.
- Add eggs, one at a time, beating on low to incorporate, after each addition. Scrape down the stand mixer bowl.
- Add sour cream to stand mixer bowl. Beat on low until incorporated.
- Add heavy cream to stand mixer bowl. Beat on low until incorporated.
- Wrap heavy duty foil along the bottom and up the sides of the chilled springform pan with praline crust. Repeat with a second piece of foil.
- Pour the prepared cheesecake filling into the springform pan over the prepared crust.
- Place the springform pan into a large roasting pan. Place the roasting pan in the preheated oven. Add enough hot water to the roasting pan to go about 1-inch up the sides of the springform pan, but not over the foil.
- Bake in preheated oven for 75 minutes. Turn off the oven, do not open the oven door and let set for 30 minutes. Open the oven an inch or so and let set for 30 minutes. Remove the springform pan from the roasting pan, and set on wire rack to cool to room temperature. Remove the foil. Leave the cheesecake in the springform pan, cover with plastic wrap and refrigerate 4 hours or overnight to set completely.
- Remove the springform pan.
- Garnish with whipped cream, espresso chocolate sauce, and chopped toasted pecans.