A rich coffee cheesecake with a layer of chocolate over a graham cracker crust. This Coffee Chocolate Cheesecake recipe will impress even your pickiest guest!
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We’ve been counting for weeks now in anticipation of the Jewish holiday of Shavuot. The name “Shavuot” literally means ‘weeks’. One of the traditions of the Shavuot holiday is to eat dairy foods, and in particular, cheesecake tends to dominate menus. I started early developing my own take on a rich, creamy cheesecake.
This recipe happened sort of by accident. I had started by testing a different flavor completely, but I wasn’t satisfied with it. So, I scrapped it and gave myself a few days for inspiration to strike. It happened one morning, while I was eating chocolate chip pancakes and drinking coffee. So, I set out to make a Coffee Chocolate Chip Cheesecake. I envisioned rich coffee cream filled with little niblets of chocolate.
That is not what happened… Despite the fact that I coated the chips first, and even tried using mini chocolate chips, they SUNK. All of them. I was ready to go back to the drawing board, but I went ahead and cut a slice anyway. It. Was. So. Good. I was in cheesecake heaven. Yes, my chips sank. They sank and made a layer of chocolate at the bottom just above the crust. It was amazing. So, I increased the number of chocolate chips and made the melted chocolate layer on purpose. And that is how my Coffee Chocolate Cheesecake recipe was born!
This cheesecake can be made in advance and refrigerated for a few days or frozen and defrosted on the counter. This Coffee Chocolate Cheesecake is a bakery-worthy cheesecake designed to impress your guests this holiday.
Things you’ll need: 9” Springform Pan, Stand Mixer (preferred) or a hand mixer. (#sponsored)
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Jump to RecipeServes: 8 Prep Time: 20 Minutes Cook Time: 1 Hour, 15 Minutes
Ingredients:
- 1 Recipe of Quick Prep Graham Crust or your preferred crust recipe.
- 1 Tablespoon Instant Coffee Granules
- 2 Tablespoons Boiling Water
- 14 ounces Cream Cheese
- 1-¼ Cups Sugar
- 2 Tablespoons Cornstarch
- 1-½ teaspoons Kosher Salt
- 3 Eggs
- 2 Yolks
- ⅓ Cups Heavy Cream
- 3 Tablespoons Milk
- ½ Cups Mini Chocolate Chips
Instructions:
- Prep in advance: Allow the Cream Cheese to sit out until it reaches room temperature. Dissolve the Coffee into the Boiling Water, and let sit to cool. Preheat the oven to 400 degrees. Spray an 8” Springform pan with a light cooking spray. Prepare the crust in the springform pan and allow it to cool.
- Beat the cream cheese on low until very smooth.
- Add Sugar, Cornstarch and Kosher Salt. Mix on low until well combined. Be sure to scrape the bowl part way through mixing.
- With the mixer on low, add in Eggs and Yolks, one at a time. Allow each to incorporate before adding the next. Scrape the bowl.
- With the mixer on low, slowly add the Heavy Cream, Milk and prepared Coffee. Scrape the sides and continue mixing until the whole mixture is uniform in color. Any clumps that won’t mix in should be removed at this point. If you were careful with mixing and scraping, there shouldn’t be any.
- Spread the Mini Chocolate Chips evenly over the cooled graham crust. Gently pour the cheesecake mixture over the crust. It’s ok that the chocolate moves around a little. If you pour too fast, it will pile up the chips on only one spot.
- Bake the cheesecake at 400 degrees for 15 minutes, then reduce the heat to 250 and allow the cheesecake to continue baking for 60 minutes. The cheesecake is done when fully set.
- Allow the cheesecake to cool before removing the sides of the springform pan. First, pop open the latch on the pan, then gently loosen the cheesecake from the edges with a butter knife, then remove the outer ring. Take an offset spatula to gently loosen the cheesecake from the bottom of the pan before sliding onto a serving plate. Serve cold or room temperature. Store in the refrigerator. Cheesecake will keep for several days refrigerated or freeze and defrost on the counter before serving.
📖 Recipe
Coffee Chocolate Cheesecake
Equipment
- 8" Springform Pan
- Stand Mixer
- Hand Mixer
Ingredients
- 1 Recipe of Quick Prep Graham Crust
- 1 Tablespoon Instant Coffee Granules
- 2 Tablespoon Boiling Water
- 14 ounces Cream Cheese
- 1-¼ Cups Sugar
- 2 Tablespoons Cornstarch
- 1-½ teaspoons Kosher Salt
- 3 Eggs
- 2 Yolks
- ⅓ Cups Heavy Cream
- 3 Tablespoons Milk
- ½ Cups Mini Chocolate Chips
Instructions
- Prep in advance: Allow the Cream Cheese to sit out until it reaches room temperature. Dissolve the Coffee into the Boiling Water, and let sit to cool. Preheat the oven to 400 degrees. Spray an 8” Spring form pan with a light cooking spray. Prepare the crust in the springform pan and allow it to cool.
- Beat the cream cheese on low until very smooth.
- Add Sugar, Cornstarch and Kosher Salt. Mix on low until well combined. Be sure to scrape the bowl part way through mixing.
- With the mixer on low, add in Eggs and Yolks, one at a time. Allow each to incorporate before adding the next. Scrape the bowl.
- With mixer on low, slowly add the Heavy Cream, Milk and prepared Coffee. Scrape the sides and continue mixing until the whole mixture is uniform in color. Any clumps that won’t mix in should be removed at this point. If you were careful with mixing and scraping, there shouldn’t be any.
- Spread the Mini Chocolate Chips evenly over the cooled graham crust. Gently pour the cheesecake mixture over the crust. It’s ok that the chocolate moves around a little. If you pour too fast, it will pile up the chips on only one spot.
- Bake the cheesecake at 400 degrees for 15 minutes, then reduce the heat to 250 and allow the cheesecake to continue baking for 60 minutes. The cheesecake is done when fully set.
- Allow the cheesecake to cool before removing the sides of the springform pan. First, pop open the latch on the pan, then gently loosen the cheesecake from the edges with a butter knife, then remove the outer ring. Take an offset spatula to gently loosen the cheesecake from the bottom of the pan before sliding onto a serving plate. Serve cold or room temperature.
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