Chocolate Espresso Cheesecake Recipe
This decadent Chocolate Espresso Cheesecake combines rich chocolate, intense espresso flavor, and creamy texture for a delightful dessert. Featuring a chocolate cookie crust and a luscious cocoa espresso filling, this cheesecake is perfect for coffee and chocolate lovers looking for an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus 4 hours chilling
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons espresso powder (or strong coffee)
- 1 cup semi-sweet chocolate chips (melted)
For the Topping (Optional):
- Whipped cream (for garnish)
- Chocolate shavings or cocoa powder (for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Add the vanilla extract, sour cream, cocoa powder, espresso powder, and melted chocolate chips. Mix until smooth and well combined.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools. Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about 1 hour. Remove from the oven and let it cool to room temperature.
- Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Serve: Before serving, top with whipped cream and chocolate shavings or a dusting of cocoa powder if desired. Slice and enjoy your rich and creamy Chocolate Espresso Cheesecake!
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Use a water bath (optional) to prevent cracking if desired.
- Letting the cheesecake cool gradually in the oven helps prevent cracks and ensures creamy texture.
- Chilling overnight improves flavor and firmness.
- Espresso powder enhances the chocolate flavor without adding a strong coffee taste. Adjust amount to taste.
Keywords: Chocolate espresso cheesecake, chocolate cheesecake, espresso dessert, baked cheesecake, coffee flavored cheesecake
Find it online: https://recipeswithria.com/chocolate-espresso-cheesecake-recipe/
