Go Back
a mocha-colored cheesecake topped with swirls of whipped cream and a dusting of cocoa, one slice cut, on a dark ceramic plate in a wide horizontal shot, on a cafe-style table beside a small coffee cup, warm morning light, shallow depth of field, landscape orientation

Espresso Coffee Cheesecake

A silky cheesecakes mocha hue contains real espresso and sits atop a chocolate cookie crust. Finished with a light cloud of whipped cream.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 2 tbsp instant espresso powder
  • 2 tbsp hot water
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Press the chocolate crumbs and butter into the pan and bake 8 minutes, then cool.
  3. Dissolve the espresso powder in the hot water and set aside to cool slightly.
  4. Beat the cream cheese and sugar smooth, then mix in the sour cream, vanilla, and espresso.
  5. Add the eggs one at a time on low speed, pour over the crust, and bake in a water bath 55 to 60 minutes until just set.
  6. Cool an hour in the cracked oven, then refrigerate at least 6 hours.
  7. Top with whipped cream and a dusting of cocoa before serving.

Notes

Use instant espresso, not brewed coffee, so the flavor stays bold without thinning the batter.