Sunday, October 3, 2010

Mocha Pumpkin Cheesecake

I've always loved cheesecake. It's such a rich dessert and it's always really good. And there's so many things you can do with it too. You can make cheesecake cupcakes, bars, low fat cheesecake. There's endless combinations of flavors too. Which is why when i saw this, i knew i had to make it.

This cheesecake is pretty different than most. When I was looking for a great pumpkin cheesecake recipe, this one jumped out at me because it was so different. I thought it would taste a little strange at first because of the different flavors, but it works! It works great. It's rich, but it's not too rich. It also takes a while to make, but the end result is great! And you can decorate it and put whatever toppings you want on it.

Mocha Pumpkin Cheesecake
recipe from The Daily Green

5 tablespoons butter, divided
1 1/2 cups finely crushed graham crackers, or chocolate graham crackers
3 tablespoons finely ground coffee beans
3 packages cream cheese, softened
1 cup granulated sugar
5 large eggs
2 cups cooked pumpkin puree or 1 can (16 ounces) solid pack pumpkin
2 teaspoons vanilla extract
4 oz semisweet chocolate chips, melted
4 tablespoons hot coffee
2 oz semisweet chocolate chips
chocolate-covered coffee beans or chocolate-covered raisins

Heat oven to 350 Degrees F. Melt 3 tablespoons of the butter. Combine with crushed graham crackers and ground coffee. Press into bottom and partially up the sides of a 9-inch spring form pan. Bake 10 minutes.

Use electric beaters at medium speed to cream the cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla. Add the melted chocolate and beat until combined.

Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees F, 70 to 75 minutes. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to 3 days.

Melt 2 oz chocolate and remaining 2 tablespoons butter in double boiler, or a bowl set over a pan of boiling water. Remove from heat. Whisk slightly, then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the surface and "mend" and cracks. Spread glaze over cheesecake.

Decorate with chocolate-covered coffee beans or raisins and whipped cream. Chill to set topping.


  1. That pumpkin cheesecake looks divine, especially with that glaze on top. I'd choose this over pumpkin pie any day.

  2. I've been dreaming of pumpkin treats all week (really need to make something TODAY) - this cheesecake sounds absolutely fantastic! :)

  3. THAT looks terrific! I love everything pumpkin, spice, and chocolate. Thanks for participating in "Sweet Sunday!"

  4. Great job it is gorgeous, love the flavors

  5. Oooooh - mocha AND pumpkin? Yum!!!

  6. Stopping by from Sweet Sunday, this looks so amazing and decedent!

  7. it's ages since I've had cheesecake! this looks perfect for Thanksgiving!

  8. OH MY! Mocha and pumpkin? I'm sold and this has been bookmarked!!

    Mary xo
    Delightful Bitefuls

  9. I absolutely love anything pumpkin or anything mocha, so I know I would enjoy this cheesecake! Looks great!

  10. Just another way to use up all my pumpkin :) Great recipe!

  11. What a super yummy combo of flavors!!

  12. that looks wonderfull and tasty I wish I could make Mocha Pumpkin Cheesecake but my cheesecake end up bad..Maybe I will try it again


  13. I love cheesecake and pumpkin is one of my favorites. Love your choc glaze on top.