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Mocha Crumb Cheesecake Poke CakeMocha Crumb Cheesecake Poke Cake

Mocha Crumb Cheesecake Poke Cake

By: Kim V. - Caldwell, NJ - 2017 Recipe Contest Submission

"You can decorate the top of your cake with chopped nuts, chocolate chips, your favorite chopped up candy bar."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Sinful Delight Coffee 10 oz. Bag Ground


  • 1 & 3/4 cup all purpose flour
  • 1 & 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons Door County Sinful Delight Coffee
  • 2 sticks (1 cup) salted butter cubed
  • 2 - 8 oz packages cream cheese softened at room temperature
  • 1 - 14 oz. can sweetened condensed milk
  • 2 medium eggs
  • 1 teaspoon pure vanilla
  • 1/2 cup heavy cream
  • 4 oz. dark chocolate baking bar finely chopped
  • Whipped Cream


  1. Preheat the oven to 350°F. Lightly spray a 9 & 1/2" springform baking pan with nonstick cooking spray.
  1. Place all of the ingredients for the crust into a large bowl. Using a pastry blender blend the ingredients together for several minutes until large crumbs form.
  2. Press the crumbs into the prepared baking dish. Press firmly along the bottom and a quarter of the way up the sides of the pan. Pierce the crust several times with a fork. Bake for 15 minutes.
  1. Place the cream cheese into the bowl of stand mixer fitted with a paddle attachment. Cream for 1 minute until light and fluffy.
  2. Add in the sweetened condensed milk and mix until combined and smooth.
  3. Add in the vanilla and eggs and mix until light and fluffly and smooth.
  4. Pour the mixture into the baking dish and smooth. Bake for 40-45 minutes. The top will have risen and will be lightly golden.
  5. Let cool completely. (I recommend cooling overnight.)
  6. Using a small wooden spoon with a round handle poke holes into the chilled cheesecake (15 holes should be enough - Be sure to carefully twist the spoon to create a nice hole that can be filled.) Loosen the outer edge of the pan and remove.
  1. Heat the heavy cream (just before it is ready to simmer it is ready - do not boil).
  2. Place the chocolate into a bowl and pour the hot cream over the top and allow to sit for 5 minutes.
  3. Stir to allow combine and until smooth.
  4. Pour the ganache over the top of the cheesecake being sure that the holes are filled. Then smooth.
  5. Let chill for one hour before serving. Garnish with whipped cream.