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Espresso Coffee Cheesecake

Indulgent Espresso Coffee Cheesecake for Ultimate Dessert Bliss

This Espresso Coffee Cheesecake combines rich espresso with creamy cheesecake, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 ½ cups crushed chocolate cookies Substitute with gluten-free cookies for a gluten-free option.
  • ½ cup unsalted butter Ensure it’s melted for easy mixing.
For the Filling
  • 16 ounces cream cheese Make sure it's at room temperature for smooth blending.
  • 1 cup granulated sugar Sweetens the filling and balances bitterness.
  • 3 large eggs Use room temperature for even mixing.
  • 1 teaspoon vanilla extract Choose pure extract for the best taste.
  • 1 cup sour cream Can be replaced with Greek yogurt.
  • ½ cup strong brewed espresso Use freshly brewed for optimal taste.
  • 2 tablespoons all-purpose flour Avoid overmixing to prevent cracks.
For the Ganache
  • 1 cup semi-sweet chocolate chips Used for the ganache topping.
  • ½ cup heavy cream Don’t boil to maintain texture.
Optional Garnishes
  • 1 cup whipped cream Adds a light, creamy touch.
  • ¼ cup chocolate shavings For beautiful presentation.
  • ¼ cup coffee beans Use as a garnish for added flavor.

Equipment

  • Mixing bowl
  • Electric mixer
  • Springform Pan
  • Roasting Pan
  • saucepan

Method
 

Step-by-Step Instructions for Espresso Coffee Cheesecake
  1. Preheat your oven to 325°F (160°C). Combine crushed chocolate cookies with melted butter until well-blended. Press into the bottom of a greased springform pan. Bake for 8-10 minutes. Allow to cool.
  2. In a large mixing bowl, beat cream cheese until smooth. Gradually add in sugar, mixing until incorporated. Add eggs one at a time, followed by vanilla, sour cream, and cooled espresso. Fold in flour gently.
  3. Wrap the springform pan in aluminum foil to prevent water from entering. Place in a roasting pan and pour hot water until halfway up the sides. Bake for 60–70 minutes until edges are set but center is jiggly. Turn off oven, let cool with the door ajar for 1 hour.
  4. Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips and let sit for 2-3 minutes, stir until smooth. Whisk in espresso then pour over cooled cheesecake.
  5. Refrigerate for at least 4-6 hours or overnight. Remove sides of the springform pan. Garnish with whipped cream, chocolate shavings, and coffee beans before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Use room temperature ingredients to ensure a smooth filling. Proper chilling is essential for best texture.

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