This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. This content is intended for readers who are 21 and over. #FoundMyDelight #CollectiveBias
I’ve been wanting to get around to make more coffee flavored desserts for the blog and the time has come! I’ve made this mocha cheesecake with a boozy mocha ganache. This was inspired by the mocha flavored International Delight Iced Coffee. I LOVE iced coffee. Any other iced coffee lovers out there? I remember as a young adult, my parents would look at me like I was crazy when I would take down a nice cold cup of coffee. Now, it’s a thing! Yay. haha.
One of the things that I love about this cheesecake is that the coffee aroma rolled out of it as a sliced it. That’s always a good sign, in my opinion. It reminded me a lot of my coffee ice cream recipe. That’s one of my very favorite ice cream flavors. I also really love how creamy and soft the cheesecake is. The amount of iced coffee we added is what make the cheesecake so soft. You could firm it up by added a little less iced coffee, but why would you want to?
I’m hoping to get a couple more coffee recipes out this fall season. I love that coffee is a year around flavor so I can share recipes anytime. It makes me giggle that my husband loves the smell of coffee but hates the flavor. Maybve it’s just me, but I think it tastes exactly how it smells.
As I was doing my grocery shopping at Walmart, I ran across the International Delight Iced Coffee in the refrigerated juice and tea section. I couldn’t find it the last time I was at the store, so I wanted to make sure I told you about it. I know how irritating it can be to know they carry what you’re looking for, but can’t seem to find it anywhere. It’s now found in the refrigerated juice and tea section for it! The creamer will be in the milk section. That hasn’t moved at all.
Have you ever tried the chocolate covered espresso beans? Holy cow, they’re addicting! I could sit down and eat them by the handful. Of course, I would be so jacked up on caffeine that I would have the jitters, but so worth it. They’ve seriously turned me onto the mocha flavor. That’s how I started drinking the mocha iced coffee. I especially love that International Delight makes a light Mocha iced coffee. I didn’t use that for my recipe, but I prefer to drink it because I’m trying to maintain some weight loss. When you’re a dessert blogger trying to keep the weight off, you need to cut calories when you can!
- 2 + ½ cups chocolate graham cracker crumbs (18 crackers)
- 2 T. granulated sugar
- ½ cup (1 stick) butter, melted
- ¾ cup International Delight Mocha Iced Coffee
- 1 + ½ T. instant coffee
- 3 8 oz. bricks cream cheese, room temperature
- 1 + ¼ cups granulated sugar
- 4 eggs
- 1 cup sour cream
- ¼ cup International Delight Irish Crème Café Creamer
- ¼ tsp. instant coffee
- 1 cup milk chocolate chips
- 1 T. coffee liqueur
- 1 cup heavy cream
- 2 T. powdered sugar
- 8 chocolate covered espresso beans, for garnish
- Preheat oven to 350 degrees.
- In a mixing bowl, add the chocolate graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs.
- Press the crumbs into a 9.5 inch spring form pan. Press the crumbs up the side of the pan as well as the bottom of the pan.
- Place in the oven and let bake for 15 minutes.
- Remove from the oven and let cool.
- In a saucepan, add in the mocha iced coffee and instant coffee. Heat until the instant coffee granules dissolve.
- Remove from the heat and let cool. I poured mine into a bowl and placed it in the freezer until I was ready for it which was about 15 minutes.
- In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
- Add in the eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
- Add in the sour cream and the cooled iced coffee. Mix until incorporated.
- Just before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
- Pour the cheesecake filling into the cooled crust.
- Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
- Place in the oven at 350 degrees and let bake for 30 minutes. Reduce the heat to 325 minutes and continue to bake for about 45 minutes or until the cheesecake is set. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and half hours and then placed it in the fridge.
- In a microwave-safe bowl, add in theiIrish crème café creamer and instant coffee. Microwave for 1 minute.
- Add in the milk chocolate chips and let it sit for about 1 minute. Whisk until the chocolate chips are dissolved and completely incorporated. If you still have some lumps, place it in the microwave and microwave it for 30 seconds.
- Whisk again. The ganache will become thick and look like chocolate syrup when it's fully incorporated.
- Add in the coffee liqueur and whisk to combine.
- After the cheesecake as chilled for at least 2 hours, pour the ganache on the top of it and spread it to the edges. It doesn't need to run over the edges though.
- In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
- Add in the powdered sugar and continue to beat until it becomes thick.
- Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the ganache.
- Add a chocolate covered espresso bean to each swirl.
- Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight.