Chocolate Espresso Cheesecake -

5 from 3 votes

Chocolate Espresso Cheesecake

This Chocolate Espresso Cheesecake features the classic combination of chocolate and coffee in a creamy and delicious dessert! Grab a slice for dessert tonight.

Prep Time25

Cook Time1 20

Refrigeration Time8

Total Time9 45

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate, coffee, espresso, mocha

Servings: servings

Calories: 576kcal

Author: David

Ingredients

For the Crust

2¼ cups vanilla wafer crumbs
2 Tbsp brown sugar
¼ tsp espresso powder
½ cup unsalted butter melted

For the Cheesecake

32 oz. cream cheese room temperature
1¼ cups granulated sugar
3 Tbsp all-purpose flour
1 cup sour cream
1 cup semisweet chocolate chips melted
½ cup cocoa powder
¼ cup half-and-half
1½ tsp espresso powder
4 large eggs
2 large egg yolks
2 tsp vanilla extract

For Topping

1 cup heavy whipping cream
2 Tbsp confectioner’s sugar
grated chocolate
chocolate-covered coffee beans

Instructions

For the Crust

Preheat oven to 350°F.
Grease and flour a 9-inch or 10-inch springform pan. Line bottom of pan with parchment paper; set pan aside.
Using a medium mixing bowl, add vanilla wafer crumbs, brown sugar, espresso powder and melted butter; stir until well combined.
Transfer mixture into prepared pan; press crumbs into bottom and up sides of pan. (Tip: A flat bottomed glass is helpful for this step.)
Bake for 15 minutes.
Remove pan from oven and let cool.
Reduce oven temperature to 325°F.

For the Cheesecake

Using a stand mixer fitted with paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).
Add sugar and flour; mix on medium speed until well combined.
Add sour cream, melted chocolate, cocoa powder, half-and-half and espresso powder; mix until smooth.
Add eggs and vanilla extract; mix on low speed until just combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
Pour cheesecake batter on top of cooled crust. Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with ~½” of water. Bake at 325°F until center of cake is just barely set (~60-70 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
Remove cake from oven and let cool in pan for 10 minutes. Gently run a knife around edge of pan to loosen cheesecake. Let cool for 1 hour.
Cover pan with plastic wrap and refrigerate overnight.
The next day, release pan and slice.
Using a large bowl, beat whipping cream and confectioner’s sugar until stiff peaks form. Garnish slices with a dollop of whipped cream, sprinkle of shaved chocolate and a couple chocolate-covered coffee beans.

Notes

An easy way to make vanilla wafer crumbs is to put the cookies in a food processor and pulse until finely ground. I'm partial to the vanilla wafer crumbs in this recipe, but graham cracker crumbs or oreo cookie crumbs could be substituted instead.

Nutrition