Description
Indulge in a rich and creamy Espresso Chocolate Cheesecake with a decadent chocolate crust, luscious espresso-infused filling, and silky chocolate ganache topping. This dessert is perfect for coffee lovers and will satisfy any sweet tooth!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup heavy cream
- 2 tablespoons espresso powder
- 1 tablespoon hot water
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Whipped cream (for garnish, optional)
- Chocolate shavings (for garnish, optional)
- Espresso beans (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the graham cracker crumbs, cocoa powder, and granulated sugar. Mix until well combined.
- Pour in the melted butter and vanilla extract. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes. Remove from the oven and let it cool.
- In a small bowl, dissolve the espresso powder in the hot water and set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and beat until well combined (about 1 minute).
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla extract, sour cream, and heavy cream. Mix until smooth.
- Finally, add the dissolved espresso mixture and mix until fully incorporated.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- To prevent cracks, wrap the outside of the springform pan with aluminum foil. Place it in a larger baking dish and fill with hot water until it reaches halfway up the sides of the pan.
- Bake the cheesecake for about 60-70 minutes. The edges should be set, but the center will have a slight jiggle.
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour.
- While the cheesecake cools, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until just simmering. Pour it over the chocolate chips in a bowl and let it sit for a few minutes. Stir until smooth.
- Once the cheesecake is completely cooled, pour the ganache over the top and spread it evenly.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.
- Before serving, garnish with whipped cream, chocolate shavings, and espresso beans if desired.
Notes
- For a stronger coffee flavor, you can increase the amount of espresso powder.
- Make sure all ingredients are at room temperature for a smoother batter.
- This cheesecake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 70 minutes