Skip to Content

Mocha Almond Fudge Cheesecake

This double layer Mocha Almond Fudge Cheesecake is a luscious salute to one of the most popular ice cream flavours ever. So incredibly delicious!

Mocha Almond Fudge Cheesecake

Mocha Almond Fudge Cheesecake

I’ve been too busy to blog lately. I have another 3 weeks of Intersession at college before I’m free for the summer… just can’t wait.

I did manage to whip together this amazing mocha almond fudge cheesecake. We served it to a group of appreciative ladies last week. This is one of the best cheesecakes I have ever had. See if you agree. 😉

Mocha Almond Fudge Cheesecake

Mocha Almond Fudge Cheesecake

Like this Mocha Almond Fudge Cheesecake recipe?

You’ll find several hundred delicious dessert ideas in our Cakes & Pies Category and in our Desserts Category.

Mocha Almond Fudge Cheesecake

Mocha Almond Fudge Cheesecake

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes are added. You’ll get weekly suggestions for great family friendly  meals and desserts too!

Mocha Almond Fudge Cheesecake

Mocha Almond Fudge Cheesecake

You might also like to check out this post with our Top Ten Cheesecake Recipes!

Rock Recipes Top Ten Cheesecakes

Rock Recipes Top Ten Cheesecakes

Mocha Almond Fudge Cheesecake
Yield: 16 servings

Mocha Almond Fudge Cheesecake

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes

This double layer Mocha Almond Fudge Cheesecake is a luscious salute to one of the most popular ice cream flavours ever. So incredibly delicious!

Ingredients

  • ½ cup whipping cream
  • 1½ tbsp instant espresso powder

For the Oreo cookie crumb crust

  • 1⅓ cups Oreo cookie crumbs
  • 3 tbsp sugar
  • ⅓ cup melted butter

For the cheesecake layers

  • 1 ½ pounds cream cheese, three 8 ounce packages
  • 1 ¼ cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • ¾ cup whipping cream
  • 1 ½ squares unsweetened baking chocolate, melted (In a pinch you can substitute 1/2 cup cocoa but add another ¼ cup whipping cream)
  • espresso cream mixture prepared earlier

For the ganache topping

  • 1/4 cup whipping cream
  • 3/4 cup semisweet or dark chocolate chips
  • 1/2 cup toasted slivered almonds

Instructions

To prepare the Oreo cookie crumb crust

  1. Line the bottom of a 9 or 10 inch spring form pan but do not grease the sides.
  2. Mix together the cookie crumbs butter and sugar and press evenly into the bottom of the prepared spring form pan.

To prepare the cheesecake layers

  1. Heat the ½ cup of whipping cream almost to boiling. Dissolve the espresso powder into the cream and set aside to cool to room temperature. This will be added to the cheesecake batter later.
  2. Cream together the cream cheese and sugar for a few minutes until well combined.
  3. Add the eggs one at a time, beating well after each addition.
  4. Blend in the vanilla extract and 3/4 cup cream.
  5. Divide the cheesecake batter into two equal portions. To the first half stir in the melted chocolate and pour onto the prepared cookie crumb base.
  6. To the second half of the batter blend in the cooled espresso and cream mixture that was prepared earlier.
  7. Carefully spoon this slowly over the chocolate layer already in the spring form pan.
  8. Bake in a bain marie at 300 degrees F for 60-70 minutes. (Oven temperatures will vary slightly. Mine takes the full 70 minutes and you can go to 75 if you feel you need to.)
  9. Don't be an compulsive oven door opener! Don't open it at all in the first hour.
  10. The cheesecake does not have to brown at all on top in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

To prepare the ganache top

  1. Simply melt together the cream and chocolate in a double boiler. Take it just to the melting pint. You don't want to over heat this mixture.
  2. Pour over the cooled cheesecake or, to create Ganache lace effect, cool slightly and spoon into piping bag fitted with a number 3 tip (or into a Ziploc bag with the corner snipped off leaving an opening about the width of a pencil lead.) Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used.
  3. Garnish with the toasted slivered almonds.

Notes

In my opinion, baking the perfect cheesecake requires the use of a bain marie during baking. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.

I bake my cheesecakes in a 9 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from ½ to ⅔ of the way to the top.I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.

EVEN IF YOU CHOOSE NOT USE A BAIN MARIE still use the aluminum foil wrap around the cheesecake pan. The aluminum foil still offers a good buffer to the heat. High heat and baking too quickly is the main reason that a cheesecake becomes dense and not creamy.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 470Total Fat 35gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 12gCholesterol 116mgSodium 214mgCarbohydrates 34gFiber 2gSugar 27gProtein 7g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Bakeapple Cinnamon Bread Pudding shown on a white plate with connamon stick
Previous
Bakeapple Cinnamon Bread Pudding
Orange Ginger Roast Chicken
Next
Orange Ginger Roast Chicken

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sara

Saturday 20th of June 2020

Is the whipping cream the kind that is prepared or the kind in the milk section of the grocery stores? I've also never seen expresso powder before. Can instant coffee serve as a substitute?

Carolyn

Sunday 12th of April 2015

If i dbl the recipe to make a taller cake how much more time should I add to the cooking time?

Barry C. Parsons

Tuesday 14th of April 2015

I've never seen a double height spring form pan. Does such a thing exist? This recipe fills a 9 inch spring form pan entirely.

Anonymous

Thursday 19th of April 2012

Going to attempt to make this cake this weekend. Just one question, your recipe calls for 1 1/2 pounds of cream cheese. How many block of cream cheese would that be?

Barry C. Parsons

Thursday 19th of April 2012

That's 3 regular 80z (250 gram) sized blocks of cream cheese

Susan: My Food Obsession

Tuesday 2nd of November 2010

Your cakes look unbelievable!!

Barry C. Parsons

Monday 31st of May 2010

Hi Simone, about 200 grams should do it for the chocolate. You can bake it in a water bath if you prefer. I now make all my cheesecakes this way.

Rock Recipes

Sign up for our free newsletter & never miss any new recipes. You'll get weekly meal and baking suggestions too!

CLICK HERE TO CLOSE THIS BOX

 

shares

Sharing is Caring

Help spread the word. You're awesome for doing it!