Chocolate Espresso Cheesecake Recipe

Name: Chocolate Espresso Cheesecake
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 1/4 cup finely ground pecans; 1 1/2 cups chocolate cookie crumbs; 1/4 cup unsalted butter, melted; 3 (8 ounce) packages cream cheese, softened; 1/4 cup dark brown sugar, packed; 3 large eggs; 1/4 cup sour cream; 1 tablespoon 1/2 teaspoon vanilla extract; 4 ounces bittersweet chocolate, chopped; 2 tablespoons 1 teaspoon instant espresso powder; 1/2 cup heavy cream; 1 1/4 cups granulated sugar; 2 tablespoons cocoa powder; 1/4 cup boiling water; 1 tablespoon light corn syrup

Indulge in this heavenly Chocolate Espresso Cheesecake, a recipe inspired by a classic! This rich and creamy cheesecake boasts a deep chocolate flavor perfectly balanced with the aromatic kick of espresso. Forget the ordinary – this recipe delivers an unforgettable dessert experience, even without the optional glaze. A reviewer suggested a homemade chocolate cookie crust might elevate it even further, offering a delicious alternative to the original. Prepare to be amazed!

Prep Time 30 mins

Cook Time 150 mins

Calories 7576.6 kcal

Protein 270g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Espresso Cheesecake

1/4 cup finely ground pecans
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1/4 cup dark brown sugar, packed
3 large eggs
1/4 cup sour cream
1 tablespoon 1/2 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped
2 tablespoons 1 teaspoon instant espresso powder
1/2 cup heavy cream
1 1/4 cups granulated sugar
2 tablespoons cocoa powder
1/4 cup boiling water
1 tablespoon light corn syrup

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How to Make Chocolate Espresso Cheesecake

Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
For the crust (if using a chocolate cookie crust): Finely crush chocolate cookies. Mix with melted butter. Press into the bottom of the springform pan. Bake for 8-10 minutes.
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar gradually, beating until well combined.
Beat in eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together espresso powder, cocoa powder, and vanilla extract.
Gradually add the espresso mixture to the cream cheese mixture, beating until smooth.
Pour the batter into the prepared crust.
Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (water bath).
Bake for 150 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and let it cool completely on a wire rack.
Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Optional: Top with your favorite chocolate glaze before serving.