Description
A rich and creamy espresso cheesecake with a chocolate crust.
Ingredients
Scale
- 1 1/2 cups chocolate graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup brewed espresso, cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine chocolate graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Incorporate sour cream, espresso, vanilla extract, and salt. Mix until smooth.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Remove from the springform pan and serve chilled.
Notes
- Garnish with chocolate shavings or espresso beans.
- For a stronger coffee flavor, increase espresso to 1/3 cup.
- Consider adding a chocolate ganache topping for added richness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: espresso cheesecake recipe