Description
A rich and creamy espresso coffee cheesecake with a chocolate cookie crust and smooth coffee ganache topping—perfect for coffee and dessert lovers alike.
Ingredients
Scale
- 1 1/2 cups crushed chocolate cookies (like Oreos or digestive biscuits)
- 1/4 cup unsalted butter, melted
- 3 (8-ounce) blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup strong brewed espresso, cooled
- 2 tablespoons all-purpose flour
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1/3 cup heavy cream
- 1 tablespoon brewed espresso, cooled
- Optional: Whipped cream, Chocolate shavings, Coffee beans for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
- Combine crushed cookies and melted butter. Press into the bottom of the pan to form the crust. Bake for 8–10 minutes and let cool.
- Beat cream cheese until smooth. Add sugar and mix until incorporated. Add eggs one at a time, mixing well after each.
- Mix in vanilla, sour cream, and espresso. Fold in flour gently. Pour filling over the crust and smooth the top.
- Wrap the pan bottom with foil and place it in a water bath. Bake for 60–70 minutes until edges are set and center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Heat cream until simmering. Pour over chocolate in a bowl and let sit for 2–3 minutes. Stir until smooth and mix in espresso.
- Cool ganache slightly, then pour over the cheesecake and spread evenly.
- Chill the cheesecake for 4–6 hours or overnight. Before serving, remove from the pan and garnish as desired.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to avoid air bubbles and cracks.
- For a deeper espresso flavor, use espresso powder in addition to brewed espresso.
- Allow cheesecake to cool gradually to prevent sinking or cracking.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: Espresso Cheesecake, Coffee Cheesecake, Chocolate Espresso Dessert, Baked Cheesecake, Coffee Dessert