Chocolate Espresso Cheesecake
Indulge in the ultimate dessert experience with this rich and creamy Chocolate Espresso Cheesecake, a luxurious fusion of two beloved flavors: chocolate and coffee. Featuring a decadent chocolate sandwich cookie crust, a velvety espresso-infused chocolate cheesecake filling, and optional garnishes of whipped cream and decadent chocolate shavings, this recipe is a showstopper for any occasion. Baked to perfection in a water bath for that irresistibly smooth texture, this cheesecake is carefully balanced with semisweet chocolate, a touch of cocoa, and a hint of espresso to deliver a bold yet refined flavor profile. Perfect for entertaining or simply treating yourself, this dessert promises to elevate your sweet tooth with every bite. Follow this easy-to-master recipe to create a stunning centerpiece that’s sure to impress friends and family alike!
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies
- 5 tablespoons unsalted butter, melted
- 1.5 cups semisweet chocolate chips
- 1.5 teaspoons espresso powder
- 24 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 0.25 cup unsweetened cocoa powder
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup whipped cream, for garnish (optional)
- 0.25 cup chocolate shavings, for garnish (optional)
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan. Wrap the outside of the pan with aluminum foil to prevent water from the water bath from seeping in.
Place the chocolate sandwich cookies in a food processor and pulse until finely ground. Add melted butter and mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then let it cool completely.
In a microwave-safe bowl, melt the semisweet chocolate chips in 20-second intervals, stirring between each, until smooth and fully melted. Let cool slightly.
In a small bowl, mix the espresso powder with 1 tablespoon of warm water to dissolve. Set aside.
In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add the cocoa powder, melted chocolate, dissolved espresso, sour cream, and vanilla extract to the cream cheese mixture. Mix until fully combined.
Add the eggs, one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix to avoid cracking during baking.
Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.
Carefully transfer the roasting pan to the preheated oven and bake for 60 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for another hour to prevent cracks.
Remove the cheesecake from the oven and water bath, then run a knife around the edges of the cake to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.
Before serving, carefully release the cheesecake from the springform pan. Garnish with whipped cream and chocolate shavings, if desired.
Slice and serve chilled. Enjoy your rich and decadent Chocolate Espresso Cheesecake!
Nutrition Facts
Calories |
11222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 706.8 g | 906% | |
| Saturated Fat | 380.0 g | 1900% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1946 mg | 649% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 1207.4 g | 439% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 862.1 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1718 mg | 132% | |
| Iron | 58.7 mg | 326% | |
| Potassium | 4690 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
