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Chocolate Mocha Cheesecake

This delicious cheesecake is bursting with english toffee bits, topped with a chocolate mocha whipped cream and garnished with mini Reese's and holiday M&M's. 
Prep Time20 mins
Cook Time1 hr 20 mins
Refridgerate6 hrs
Total Time7 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 12 Servings
Calories: 648kcal
Author: halfbakedharvest


  • 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.


Serving: 12g | Calories: 648kcal | Carbohydrates: 66g | Protein: 10g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 302mg | Potassium: 308mg | Fiber: 3g | Sugar: 45g | Vitamin A: 960IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 2.6mg