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Mexican mocha chocolate crust cheesecake topped with whipped cream and a chocolate covered espresso bean on a white plate

Most Amazing Mexican Mocha Cheesecake

  • Author: Katelyn


Rich coffee cheesecake in a chocolate cookie crust packed with cinnamon and a little cayenne for a spicy kick! Inspired by the Mexican mocha latte.



For the Crust:

  • 25 oreos, filling removed
  • 4 tablespoons butter, melted
  • 1 tablespoon confectioners’ sugar  

For the filling:

  • 24 ounces cream cheese, softened (room temperature)
  • 1 cup sour cream, room temperature
  • 1 cup sugar
  • 4 ounce bittersweet chocolate bar
  • 1 teaspoon vanilla 
  • 1 tablespoon cinnamon
  • 1 tablespoon instant espresso powder
  • 3/4 teaspoon cayenne
  • 1/4 teaspoon salt 
  • 1 cup strongly brewed coffee
  • 3 eggs, room temperature


  • whipped cream
  • chocolate covered espresso beans


Preheat oven to 350 degrees.

Make the crust:

  1. Pulse the oreo cookies into crumbs using a food processor. 
  2. Add the melted butter (cooled slightly) and confectioners’ sugar and pulse until combined. 
    Chocolate cookie crumbs sitting in a food processor and 3 large eggs on the counter
  3. Add the crust mixture to a lightly greased 10 inch springform pan. Spread it evenly and pack tightly along the bottom of the pan and slightly up the sides using the round bottom of a drinking glass or the bottom of a measuring cup.
  4. Bake the crust by itself for 7 minutes.
  5. Remove and let cool while you are preparing the filling.

Melt the chocolate:

  1. Break each individual chocolate square in half and add to double boiler. You can set a metal or glass bowl inside a sauce pot filled with a little water. Heat the pot of water over low heat and stir chocolate with a whisk to avoid burning. 
    Ghirardelli premium baking 60% cacao bittersweet chocolate bar sitting in a double boiler on the stoveMelted chocolate and a whisk in a metal bowl and blue and red flower teapot on the stove

Prepare the cheesecake filling:

  1. Combine the cream cheese, sour cream, sugar, melted chocolate, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Increase speed slowly to high and mix on high speed for one minute.
  2. Add espresso powder, cinnamon, cayenne and salt and mix on low speed until fully combined.
  3. Slowly add the coffee a small amount at a time to avoid splattering. 
  4. When the coffee is evenly mixed into the batter, add the eggs one at a time until just incorporated. Do not overmix.
    prepared mexican mocha cheesecake batter in the bowl of a kitchenaid stand mixer with williams sonoma green spatula and broken egg shells in a pyrex measuring cup
  5. Pour batter into the prebaked crust and spread the top layer evenly with a spatula. The filling should not come more than 3/4 the way up the sides of the pan.
  6. Wrap the springform pan underneath and on all sides with aluminum foil. 

Prepare the water bath:

  1. Place the cheesecake inside the roasting pan.
  2. Add a teapot full of boiling water to the roasting pan.  The water should be 1 to 1/2 inches deep.
    mexican mocha cheesecake in a springform pan wrapped in aluminum foil sitting in a water bath in a roasting pan

Bake your cheesecake!

  1. Place pan in 350 degree oven and bake for 50 minutes to 1 hour or until top of cheesecake is just set.

Finishing steps:

  1. Allow the cheesecake to cool on the counter for 2 hours.
  2. Chill the cheesecake in the refrigerator for at least 6 hours and up to 24.
  3. Top individual slices with a bit of whipped cream and a chocolate covered espresso bean if desired.
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