Delicious Espresso Cheesecake Recipe

Why You’ll Love This Recipe

I love how this cheesecake brings together two of my favorite things: coffee and dessert. The espresso not only enhances the chocolate notes in the crust and filling but also gives the cheesecake a deep, aromatic flavor. It’s a fantastic make-ahead dessert, and it gets even better after a day in the fridge. I also enjoy how elegant it looks and tastes with minimal effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate cookie crumbs (for the crust)

• Unsalted butter

• Cream cheese

• Granulated sugar

• Sour cream

• Eggs

• Brewed espresso or strong coffee

• Instant espresso powder (optional for a stronger flavor)

• Vanilla extract

• All-purpose flour

• Salt

directions

1. I preheat the oven to 325°F (163°C) and lightly grease a springform pan.

2. I mix chocolate cookie crumbs with melted butter and press the mixture into the bottom of the pan to form the crust.

3. I bake the crust for about 10 minutes and let it cool completely.

4. In a large bowl, I beat the cream cheese until smooth, then add the sugar and continue mixing.

5. I stir in sour cream, vanilla extract, flour, salt, and brewed espresso. If I want an extra coffee punch, I also add a bit of instant espresso powder.

6. I add the eggs one at a time, mixing gently to avoid incorporating too much air.

7. I pour the filling over the cooled crust and smooth the top.

8. I bake the cheesecake for 55–65 minutes, until the center is slightly jiggly but the edges are set.

9. I cool the cheesecake in the oven with the door ajar for about an hour before transferring it to the fridge to chill for at least 4 hours or overnight.

Servings and timing

This Espresso Cheesecake serves 10–12 people. It takes about 25 minutes to prepare, 55–65 minutes to bake, and at least 4 hours to chill before serving.

Variations

• I sometimes swirl in chocolate ganache before baking for a mocha effect.

• A drizzle of salted caramel or coffee liqueur over the top gives it a decadent finish.

• For a lighter version, I swap sour cream with Greek yogurt.

• Topping with chocolate-covered espresso beans adds texture and a fun garnish.

storage/reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, I wrap it tightly and freeze it for up to 2 months. To serve, I let it thaw in the fridge overnight. I don’t reheat it but let it sit at room temperature for 20–30 minutes before serving for the best flavor and texture.

FAQs

Can I use instant coffee instead of brewed espresso?

Yes, I dissolve instant espresso or strong instant coffee in a small amount of hot water. It works well and saves time.

How strong is the coffee flavor?

The flavor is noticeable but balanced. I can adjust the intensity by adding more or less espresso powder to suit my taste.

Can I use a different crust?

Absolutely. I’ve made it with graham cracker crusts and even Oreos. Chocolate crust complements the espresso flavor best in my opinion.

What toppings go well with espresso cheesecake?

I love topping it with whipped cream, chocolate shavings, or a dusting of cocoa powder. A drizzle of dark chocolate sauce also pairs beautifully.

Can I make this cheesecake without a springform pan?

While a springform pan gives the best results, I’ve used a deep pie dish in a pinch. I just make sure to grease it well and adjust the baking time slightly.

Conclusion

This Espresso Cheesecake is a rich, flavorful dessert that’s perfect for anyone who enjoys the taste of coffee. It’s creamy, smooth, and sophisticated, yet simple enough to make without a fuss. I find it’s always a hit whenever I bring it out, and I love how versatile and customizable it can be.