Description
Bold espresso flavor meets rich, creamy cheesecake in this indulgent dessert that’s perfect for coffee lovers.
Ingredients
For the Crust:
1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
¼ cup unsalted butter, melted
For the Espresso Cheesecake Filling:
24 oz cream cheese, softened
¾ cup granulated sugar
¼ cup brown sugar
3 large eggs
½ cup sour cream
1 tbsp all-purpose flour
2 tsp vanilla extract
2 tbsp instant espresso powder dissolved in 1 tbsp hot water (or 1 shot brewed espresso)
Optional Ganache Topping:
½ cup heavy cream
4 oz dark chocolate, chopped
1 tsp instant espresso powder (optional)
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the crust: Mix chocolate cookie crumbs with melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside.
Make the filling: In a large bowl, beat cream cheese until smooth. Add sugars and beat until fluffy.
Mix in eggs one at a time, followed by sour cream, flour, vanilla, and the dissolved espresso. Mix just until combined.
Pour the filling over the crust. Smooth the top.
Bake for 55–65 minutes, or until center is just set. Turn off oven, crack the door, and let cheesecake cool for 1 hour inside.
Refrigerate for at least 4 hours or overnight.
Optional ganache topping: Heat cream until simmering. Pour over chopped chocolate and stir until smooth. Add espresso powder if using. Pour over chilled cheesecake.
Garnish with whipped cream or chocolate-covered espresso beans if desired.
Notes
Be sure to let the cheesecake cool gradually to avoid cracks.
You can use decaf espresso if preferred.
For extra coffee flavor, add a splash of coffee liqueur like Kahlúa to the filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
