Chocolate Espresso Cheesecake Recipe
This decadent Chocolate Espresso Cheesecake combines rich chocolate and bold espresso flavors for a creamy and indulgent dessert. Featuring a chocolate cookie crumb crust and a smooth, velvety filling with a hint of coffee, it is baked to perfection and chilled to set. An optional whipped cream and chocolate shavings topping adds a touch of elegance for special occasions or whenever you’re craving a luxurious treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus chilling time
- 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 well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer. Bake this crust for 10 minutes, then remove it from the oven and allow it to cool completely before adding the filling.
- Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese in a large bowl until it becomes smooth and creamy. Gradually add the granulated sugar while continuing to beat until well incorporated. Add eggs one at a time, mixing on low speed after each addition until just combined to avoid overbeating. Next, add the vanilla extract, sour cream, unsweetened cocoa powder, espresso powder, and melted semi-sweet chocolate chips. Mix all ingredients until the filling is smooth and homogenous.
- Bake the Cheesecake: Pour the prepared cheesecake filling evenly over the cooled crust in the springform pan. Place in the preheated oven and bake for 60-70 minutes, or until the edges are set and the center still jiggles slightly when gently shaken. After baking, turn off the oven and crack the oven door open to allow the cheesecake to cool gradually for about 1 hour. Then, remove it from the oven and let it cool further to room temperature.
- Chill: After the cheesecake has reached room temperature, cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, preferably overnight. This chilling step is crucial for allowing the cheesecake to set properly and develop its full flavors.
- Serve: Before serving, optionally garnish the cheesecake with a generous swirl of whipped cream and sprinkle with chocolate shavings or a dusting of cocoa powder. Slice and enjoy the rich, creamy texture combined with bold chocolate and espresso notes.
Notes
- Make sure your cream cheese is softened to room temperature to ensure a smooth filling without lumps.
- Do not overmix after adding eggs to prevent cracking during baking.
- Gradual cooling in the oven helps prevent the cheesecake from cracking.
- If you don’t have espresso powder, strong brewed coffee can be used as a substitute.
- Use a water bath if you want a more even baking to minimize cracking, but it’s optional with this recipe.
- Chilling overnight improves texture and flavor development.
Keywords: Chocolate Espresso Cheesecake, chocolate cheesecake, espresso dessert, baked cheesecake, chocolate dessert
Find it online: https://kitchenwithkai.com/chocolate-espresso-cheesecake-recipe/
