Description
Delicious Espresso Cheesecake is a rich, creamy dessert combining bold espresso flavor with a smooth cheesecake filling and a chocolate cookie crust. It’s an elegant, coffee-infused treat perfect for any occasion.
Ingredients
- 2 cups chocolate cookie crumbs (e.g., Oreos, crushed)
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder (or 1/4 cup strong brewed espresso, cooled)
- 1/2 cup heavy cream (optional, for ganache or whipped topping)
- 1/2 cup chocolate chips or chopped dark chocolate (optional for topping)
Instructions
- Preheat oven to 325°F (160°C). Grease a springform pan and line the bottom with parchment paper.
- Combine chocolate cookie crumbs and melted butter. Press into the pan base and bake for 8–10 minutes. Cool completely.
- Beat cream cheese until smooth. Add sugar, vanilla, and espresso powder, and mix well.
- Add eggs one at a time, mixing gently. Stir in sour cream until smooth.
- Pour batter over crust and smooth the top.
- Place pan in a water bath and bake for 55–65 minutes until set on edges with a slight jiggle in the center.
- Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour.
- Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Top with chocolate ganache or whipped cream before serving.
Notes
- Swirl in caramel or chocolate for added flavor.
- Mix in cocoa powder for a mocha variation.
- Use Greek yogurt instead of sour cream for a lighter version.
- For dairy-free: use vegan cream cheese, coconut cream, and dairy-free butter.
- Freezes well—wrap individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 30g
- Sodium: 360mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
