Chocolate Mocha Cheesecake
This delicious cheesecake is bursting with english toffee bits, topped with a chocolate mocha whipped cream and garnished with mini Reese's and holiday M&M's.
Foto: Half Baked Harvest
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
- 1/2 cup toasted almonds (finely chopped)
- 1/2 cup Heath Bars (chopped or Heath Bits)
- 2 tablespoons dark brown sugar (packed)
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (melted)
- Filling:
- 4 8 - ounce packages cream cheese (room temperature)
- 1 cup dark brown sugar (packed)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 8 ounces chocolate-covered Heath bars (chopped or Heath Bits)
- Mocha Whipped Cream:
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons granulated white sugar
- 2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
- 1 teaspoon instant coffee powder or espresso powder
- 1 cup cold heavy whipping cream
- Topping:
- 1/2 cup Mini Reeses (chopped)
- 3/4 cup Holiday M&M's (crushed)
Steps
-
For crust: Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
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For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over.
-
Bring a few cups of water to a boil.
-
Wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place into the oven. Pour enough hot water to fill the outer pan. Bake until edges are puffed but center is barely set, about 1 hour to an hour and 15 minutes.
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Cool cake and refrigerate for 6 hours or overnight.
-
For Mocha Whipped Cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee powder). Then add the rest of the cream and beat just until stiff peaks form.
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To assemble: Run knife between cake and pan sides.
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Remove pan sides and place cake on platter. Frost the top of the cake with the mocha whipped cream.
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Garnish top with candies.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Crust | - | - | - |
| graham cracker crumbs | 0.5 cups | - | - |
| toasted almonds | 0.5 cup | - | - |
| Heath Bars | 0.5 cup | - | - |
| dark brown sugar | 2 tablespoons | - | - |
| salt | 0.25 teaspoon | - | - |
| unsalted butter | 6 tablespoons | - | - |
| Filling | - | - | - |
| - ounce packages cream cheese | 4 | - | - |
| dark brown sugar | 1 cup | - | - |
| eggs | 4 large | - | - |
| vanilla extract | 1 tablespoon | - | - |
| almond extract | 0.25 teaspoon | - | - |
| chocolate-covered Heath bars | 8 ounces | - | - |
| Mocha Whipped Cream | - | - | - |
| pure vanilla extract | 0.5 teaspoon | - | - |
| granulated white sugar | 3 tablespoons | - | - |
| unsweetened cocoa powder | 2 tablespoons | Rp 8.000/100g | Rp 16.000 |
| instant coffee powder or espresso powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| cold heavy whipping cream | 1 cup | - | - |
| Topping | - | - | - |
| Mini Reeses | 0.5 cup | - | - |
| Holiday M&M's | 0.75 cup | - | - |
*Estimated market prices, may vary by region
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