Description
A decadent espresso cheesecake featuring a smooth filling and a crunchy chocolate crust, perfect for any occasion.
Ingredients
Scale
- 2 cups chocolate cookie crumbs (like Oreos, no filling)
- 5 tbsp melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup heavy cream (for ganache)
- 4 oz semi-sweet chocolate, finely chopped
- Dark chocolate shavings or curls (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the crust by mixing chocolate cookie crumbs with melted butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool completely.
- Craft the filling by beating softened cream cheese until smooth, then gradually add sugar, mixing well. Incorporate sour cream, heavy cream, dissolved espresso powder, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour the filling over the cooled crust and bake for 50-60 minutes until edges are set but center jiggles slightly. Leave oven off with the door cracked open for about an hour.
- Make the ganache by heating heavy cream until steaming, then pour over chopped chocolate and stir until smooth.
- Finalize the cheesecake by cooling it completely before pouring ganache on top. Garnish with chocolate shavings.
- Chill in the refrigerator for at least four hours, or overnight, before serving.
Notes
For best results, make the cheesecake a day in advance. It tastes even better the next day! You can also use an air fryer as an alternative cooking method.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg