You know that moment when your coffee and dessert arrive at the same time and it feels like pure magic? This cheesecake captures that moment in one perfect slice. Creamy and lush with a bold espresso flavor, nestled on a crisp chocolate cookie crust, and finished with a light dusting of cocoa. It’s rich but not too sweet — sophisticated yet comforting.
Perfect for dinner parties, holidays, or an indulgent Sunday afternoon treat. If you loved my Chocolate Ganache Tart or Tiramisu Cupcakes, this one’s for you too!
Ingredients:
Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
- 5 tbsp unsalted butter, melted
- Pinch of salt
Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- 2 tbsp instant espresso powder dissolved in 1 tbsp hot water
- ½ cup heavy cream
Topping (optional):
- Unsweetened cocoa powder, for dusting
- Chocolate curls, for garnish
Instructions:
1️⃣ Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil.
2️⃣ Mix cookie crumbs, melted butter, and salt. Press evenly into the bottom of the pan. Bake crust for 10 minutes, then let cool.
3️⃣ In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed.
4️⃣ Beat in sour cream, flour, vanilla, and dissolved espresso. Finally, stir in heavy cream until just combined.
5️⃣ Pour filling over crust. Place pan in a larger roasting pan and pour hot water around it to make a water bath.
6️⃣ Bake 55–65 minutes, until edges are set but center still jiggles slightly. Turn off oven and let cheesecake cool inside for 1 hour.
7️⃣ Chill at least 4 hours or overnight. Before serving, dust with cocoa and garnish with chocolate curls if desired.
🍰 Serving Tips:
- Serve slices on white plates with a drizzle of chocolate sauce for extra drama.
- Add a few coffee beans or a dollop of whipped cream on each slice.
- Works beautifully on a dessert buffet next to something fruity.
✨ Creative Variations:
- Make it mocha: swirl in melted dark chocolate.
- Add a salted caramel drizzle.
- Use gingersnap cookies for a spicier crust.
🧩 Troubleshooting:
- Cracks? Make sure to bake in a water bath and don’t overmix.
- Dry texture? Remove from oven while center is still slightly wobbly.
- Uneven top? Use room temp ingredients and mix slowly.
❄️ Storage:
- Refrigerate covered up to 5 days.
- Freeze slices (wrapped) for up to 1 month. Thaw overnight in fridge.
Velvety Espresso Cheesecake
Ingredients
Crust:
- 1 ½ cups chocolate cookie crumbs like Oreos, without filling
- 5 tbsp unsalted butter melted
- Pinch of salt
Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- 2 tbsp instant espresso powder dissolved in 1 tbsp hot water
- ½ cup heavy cream
Topping (optional):
- Unsweetened cocoa powder for dusting
- Chocolate curls for garnish
Instructions
- 1️⃣ Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil.
- 2️⃣ Mix cookie crumbs, melted butter, and salt. Press evenly into the bottom of the pan. Bake crust for 10 minutes, then let cool.
- 3️⃣ In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed.
- 4️⃣ Beat in sour cream, flour, vanilla, and dissolved espresso. Finally, stir in heavy cream until just combined.
- 5️⃣ Pour filling over crust. Place pan in a larger roasting pan and pour hot water around it to make a water bath.
- 6️⃣ Bake 55–65 minutes, until edges are set but center still jiggles slightly. Turn off oven and let cheesecake cool inside for 1 hour.
- 7️⃣ Chill at least 4 hours or overnight. Before serving, dust with cocoa and garnish with chocolate curls if desired.
Notes
- Make ahead — cheesecake is even better the next day!
- For stronger coffee flavor, add another teaspoon of espresso powder.
Let me know if you bake this beauty — tag me on Pinterest or Instagram, I’d love to see your coffeehouse-worthy creations! ☕🍰
