Description
This creamy coffee cheesecake combines rich espresso and creamy cheese for a decadent treat.
Ingredients
Scale
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup strong brewed espresso or cold brew coffee
- 1/3 cup chocolate ganache or chocolate syrup
- Whipped cream (for topping)
- Cocoa powder or chocolate shavings (optional garnish)
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Mix the chocolate cookie crumbs with melted butter and press into the pan to form a crust.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Mix well. Divide the batter; stir espresso into one half.
- Pour the plain batter into the crust, followed by the coffee batter. Swirl with a skewer and drizzle chocolate ganache on top.
- Bake for 55-65 minutes until the center jiggles slightly. Cool in the oven for an hour, then refrigerate for at least four hours.
Notes
Beat the cream cheese until smooth to avoid lumps. Cool gradually to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 360 kcal
- Sodium: 250 mg
- Protein: 6 g