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Creamy espresso cheesecake with chocolate crust and glossy ganache on white counter

Espresso Cheesecake Recipe

This Espresso Cheesecake is a dream come true for coffee lovers. With a creamy, espresso-infused filling over a rich chocolate crust and finished with a glossy ganache, it’s an elegant yet easy dessert that tastes like it came from a café. Perfect for dinner parties, holidays, or any moment you want to impress.
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Course: Dessert
Cuisine: American, Coffee-Inspired
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 8 hours
Servings: 12 slices
Calories: 480kcal
Cost: $12

Equipment

  • 1 9-inch springform pan essential for easy release
  • 1 Electric mixer stand or hand mixer works
  • 1 Large roasting pan for water bath baking
  • 1 Heavy-duty aluminum foil to wrap pan securely
  • 1 Mixing bowl set for crust and filling
  • 1 Rubber spatula for folding and smoothing
  • 1 Instant-read Thermometer optional, for doneness check

Ingredients

For the Chocolate Crust

  • 2 cups chocolate cookie crumbs about 24 cookies
  • 5 tablespoon unsalted butter melted
  • 2 tablespoon granulated sugar
  • 1 pinch salt enhances flavor

For the Espresso Filling

  • 32 ounces cream cheese softened to room temperature
  • 1.25 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup sour cream room temperature
  • 0.25 cup heavy cream
  • 3 tablespoon instant espresso powder dissolved in hot water
  • 2 teaspoon vanilla extract
  • 0.25 teaspoon salt balances sweetness

For the Ganache Topping (Optional)

  • 4 oz dark chocolate finely chopped
  • 0.5 cup heavy cream heated
  • 1 teaspoon espresso powder intensifies flavor

Instructions

  • Wrap springform pan in foil and preheat oven to 325°F (163°C).
  • Combine cookie crumbs, butter, sugar, and salt; press into pan and bake 10 minutes.
  • Beat cream cheese and sugar until smooth, add espresso mix, vanilla, salt, eggs, sour cream, and cream.
  • Pour filling over crust; bake in a water bath for 70–80 minutes until edges are set and center jiggles slightly.
  • Let cheesecake cool in oven with door cracked for 1 hour, then at room temp for 30 minutes.
  • Cover and refrigerate for at least 6 hours or overnight for best flavor and texture.
  • Pour warm ganache over chilled cheesecake, spread evenly, and chill 30 minutes before serving.

Notes

Note: Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 125g | Calories: 480kcal | Carbohydrates: 38g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 145mg | Sodium: 300mg | Potassium: 180mg | Fiber: 1g | Sugar: 30g | Vitamin A: 950IU | Calcium: 85mg | Iron: 2mg