Description
A rich and creamy espresso cheesecake with a chocolate crust. Perfect for coffee lovers who enjoy a decadent dessert.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (165°C).
- Mix cookie crumbs and melted butter, press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each.
- Stir in sour cream, espresso powder, vanilla, and salt.
- Pour filling over crust.
- Bake for 45-50 minutes or until center is set.
- Cool completely before refrigerating for at least 4 hours.
Notes
- Use high-quality espresso powder for best flavor.
- Let cheesecake cool slowly to prevent cracking.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: espresso cheesecake, coffee dessert, chocolate crust, creamy cheesecake