Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 teaspoons instant coffee granules
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate, melted and slightly cooled
- 1/2 cup toasted pecans, chopped
Directions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
For the crust, mix graham cracker crumbs, chopped pecans, sugar, and melted butter until combined. Press evenly into the bottom of the pan and bake for 10 minutes; cool while preparing the filling.
Dissolve coffee granules in hot water and let cool slightly.
Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
Stir in heavy cream, flour, vanilla, and the cooled coffee mixture until smooth. Fold in the melted chocolate.
Pour the filling over the cooled crust and smooth the top.
Bake for 50–60 minutes, or until the center is almost set but slightly jiggly.
Turn off the oven and let the cheesecake sit inside for 15 minutes.
Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle toasted pecans on top and optionally garnish with whipped cream or chocolate shavings.
Frequently Asked Questions
How far in advance can I make this Mocha Pecan Cheesecake?
This cheesecake is excellent for make-ahead preparation! After baking for 60 minutes and allowing it to cool completely, cover the cheesecake tightly and chill it in the refrigerator for at least 6 hours, or preferably overnight. Chilling allows the flavors to fully meld and ensures the texture sets perfectly before serving your 12 guests.
What is the best way to prevent my Mocha Pecan Cheesecake from cracking?
To prevent cracking, ensure your 24 ounces of cream cheese are fully softened and avoid overbeating the filling once the 3 large eggs are added. Also, after the 60-minute bake time at 325°F (160°C), let the cheesecake cool gradually in the turned-off oven with the door slightly ajar before moving it to the counter.
Can I substitute the pecans in the crust for a different nut?
Yes, you can easily substitute the 1/2 cup of finely chopped pecans in the crust; walnuts or almonds make great alternatives that pair well with the mocha flavor. Just ensure you use the same quantity and chop them to a similar fine consistency when mixing with the graham cracker crumbs and butter.
