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Chocolate Espresso Cheesecake Recipe

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★★★★★

4.7 from 116 reviews

This decadent Chocolate Espresso Cheesecake recipe combines rich chocolate flavor with a subtle espresso kick for a sophisticated dessert. Featuring a chocolate cookie crumb crust and a creamy, cocoa-infused cheesecake filling, it’s baked to perfection and topped with optional whipped cream and chocolate shavings for an elegant finish.

Ingredients

Scale

For the Crust:

  • 1 ½ cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

  • 24 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons espresso powder (or strong coffee)
  • 1 cup semi-sweet chocolate chips (melted)

For the Topping (Optional):

  • Whipped cream (for garnish)
  • Chocolate shavings or cocoa powder (for garnish)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture is well combined. Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake the crust for 10 minutes, then remove from the oven and allow to cool.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar while mixing. Add the eggs one at a time, beating on low speed after each addition until just combined. Then mix in the vanilla extract, sour cream, unsweetened cocoa powder, espresso powder, and melted chocolate chips until you achieve a smooth, uniform filling.
  3. Bake the Cheesecake: Pour the prepared cheesecake filling evenly over the cooled crust in the springform pan. Bake in the preheated oven for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and crack the oven door open to allow the cheesecake to cool gradually inside for about 1 hour. Once cooled, remove it from the oven and let it come to room temperature.
  4. Chill: Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
  5. Serve: Before serving, optionally top the cheesecake with whipped cream and sprinkle with chocolate shavings or a dusting of cocoa powder for garnish. Slice and enjoy your rich and creamy Chocolate Espresso Cheesecake.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
  • Espresso powder can be substituted with strong brewed coffee if unavailable.
  • Refrigerating overnight enhances the flavor and texture of the cheesecake.
  • Use a water bath if desired for a more even bake and to further reduce cracking, although not required.

Keywords: chocolate espresso cheesecake, chocolate cheesecake, espresso dessert, baked cheesecake, chocolate dessert

Find it online: https://thehungrymason.com/chocolate-espresso-cheesecake-recipe/