Today is national cheesecake day! I skipped national bubble wrap appreciation day (Its in January, if you’re interested.) but, I’m not passing up cheesecake day. Today is totally a day worth celebrating (no offense to those of you that are into the bubble wrap thing…that’s cool too…kinda.) and, I’m certainly not one to pass up a celebration. Specifically when the celebration involves cheesecake.
I love cheesecake. I love it plain, covered in berries, drizzled with caramel…anyway really! So, as a chocolate and coffee lover also, it came as no surprise when this cheesecake won me over. A chocolate crust beneath a layer of chocolate cheesecake, topped with a layer of coffee cheesecake with a chocolate glaze poured on top…OMG! This is a truly mouth watering dessert. There really is no better way to celebrate national cheesecake day!
Triple Layer Mocha Cheesecake
Adapted From Taste of Home
Yields 16 Slices
1 1/2 Cups (About 8 Sheets) Chocolate Graham Cracker Crumbs
1 Teaspoon Instant Coffee Granules
1/4 Cup Butter, Melted
2 Tablespoons, Plus 1 1/2 Teaspoons Instant Coffee Granules
1 Tablespoon Hot Water
1/4 Teaspoon Ground Cinnamon
4 (8oz) Blocks Reduced Fat Cream Cheese
1 1/4 Cups Granulated Sugar
1/4 Cup All Purpose Flour
2 Teaspoons Vanilla Extract
2 Cups Semisweet Chocolate Chips, Melted and Cooled Slightly
1/2 Cup Semisweet Chocolate Chips
3 Tablespoons Butter
Chocolate Covered Espresso Beans
Chocolate Covered Almonds
Preheat oven to 350 degrees. Grease a 9 inch springform pan and securely wrap the bottom and 1-2 inches of the side of the pan with a double layer of aluminum foil. Combine graham cracker crumbs and melted butter and press evenly into the bottom of pan until a crust forms. Bake crust for 10 minutes. Remove from oven and set aside.
In a small bowl, combine coffee granules, cinnamon, and water. Set aside. In the large bowl of a mixer, add in cream cheese, sugar, and flour and beat until well combined. Add in eggs and vanilla and mix on low speed just until incorporated. Remove around 3 cups of batter (half of mixture) and place into a separate bowl. In one bowl, add in the melted chocolate and stir well. In the other, add in the coffee mixture and stir until combined. Pour the chocolate mixture over the prepared crust and then spoon the coffee mixture over top of the chocolate. Place springform pan (still in foil) into a large baking pan and add in about 1 inch of hot water to the large pan (this creates a water bath which, prevents the cheesecake from cracking). Bake at 350 degrees for 65 minutes. Remove from oven and place on a wire rack to cool for one hour. Remove foil and place in the refrigerator overnight.
Either in the microwave or a double broiler, combine chocolate and butter and melt until smooth. Once smooth, remove sides of springform pan and spread glaze over cheesecake evenly. Garnish with chocolate covered espresso bean, chocolate covered almonds, and/or grated chocolate if desired. Enjoy!