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My family is crazy…..big.

There are 7 kids, one add on and two parents plus you know, those strays that are always showing up!

Today we are going to talk about #3. Brendan. He is really unusual.

No really he is just really odd. Totally different, crazy, spontaneous, loving life kid. He called the other day (Saturday) and said he decided he wanted to come home for Thanksgiving. This is very exciting news. We do not see him too much, he is always off finding new adventures on his snowboard. He is really stubborn, an amazing augury, a human monkey, always positive and so much fun. But my favorite thing about Bren is that he will try anything I throw at him! His favorites are coffee (like the fancy stuff that I totally can not spell) peanut butter, chocolate, pumpkin and cheesecake.

I had to make him cheesecake. But not just any cheesecake. Cheesecake filled with his favorites. English toffee bits, topped with a chocolate mocha whipped cream and garnished with mini Reese’s and holiday M&M’s. The christmas M&M’s were really just for me, mainly because I cannot pass up making anything look like christmas exploded all over it!

Chocolate Mocha Cheesecake

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Refridgerate 6 hours
Total Time 7 hours 40 minutes
Servings: 12 Servings
Calories Per Serving: 815 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • Crust:
  • 1 1/2 cups graham cracker crumbs from about 5 ounces graham crackers
  • 1/2 cup toasted almonds finely chopped
  • 1/2 cup Heath Bars chopped or Heath Bits
  • 2 tablespoons dark brown sugar packed
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter melted
  • Filling:
  • 4 8- ounce packages cream cheese room temperature
  • 1 cup dark brown sugar packed
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 8 ounces chocolate-covered Heath bars chopped or Heath Bits
  • Mocha Whipped Cream:
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons granulated white sugar
  • 2 tablespoons unsweetened cocoa powder regular or Dutch processed
  • 1 teaspoon instant coffee powder or espresso powder
  • 1 cup cold heavy whipping cream
  • Topping:
  • 1/2 cup Mini Reeses chopped
  • 3/4 cup Holiday M&M's crushed


  • For crust: Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
  • For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over.
  • Bring a few cups of water to a boil.
  • Wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place into the oven. Pour enough hot water to fill the outer pan. Bake until edges are puffed but center is barely set, about 1 hour to an hour and 15 minutes.
  • Cool cake and refrigerate for 6 hours or overnight.
  • For Mocha Whipped Cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee powder). Then add the rest of the cream and beat just until stiff peaks form.
  • To assemble: Run knife between cake and pan sides.
  • Remove pan sides and place cake on platter. Frost the top of the cake with the mocha whipped cream.
  • Garnish top with candies.
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  1. 5 stars
    This was the first time I have ever baked a cheesecake…and it turned out great. I couldn’t find chocolate red/green m&ms…used peanut butter red/green instead. This recipe may just become a Christmas tradition now. Thank you!

    1. Hey Angie,
      Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx

  2. This sounds absolutely wonderful! It also looks so festive. I pinned it to try. I host All my Bloggy Friends ~ Linky Party. It starts on Tuesday mornings at 7am EST. I would love for you to share this recipe and any other projects (doesn’t have to be recipes – just family friendly) you may have! I hope to see you there 🙂

  3. Oh man, if I were Brendan, I would totally come home for this cheesecake, too! It looks absolutely delicious, and the “Christmas exploded” part is an added bonus, I think. 🙂

    I found you through Melt in Your Mouth Monday, and I’m your newest Facebook fan! Feel free to stop by if you’d like,