Description

This decadent Chocolate Espresso Cheesecake combines rich chocolate flavor with the boldness of espresso for a creamy, indulgent dessert. Featuring a chocolate cookie crust and a smooth, velvety filling enhanced with espresso powder and melted semi-sweet chocolate, this cheesecake is perfect for coffee and chocolate lovers alike. Topped optionally with whipped cream and chocolate shavings, it offers a luxurious finish to any meal.

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

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, mixing until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.
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, mixing well. Add the eggs one at a time, mixing on low speed after each addition until just combined. Incorporate the vanilla extract, sour cream, cocoa powder, espresso powder, and melted chocolate chips, mixing until smooth and well combined.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. Remove from the oven and let it cool to room temperature.
Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
Serve: Before serving, garnish with whipped cream and chocolate shavings or a dusting of cocoa powder if desired. Slice and enjoy your rich and creamy Chocolate Espresso Cheesecake!

Notes

Use a springform pan for easy removal of the cheesecake.
Make sure the cream cheese is softened to avoid lumps in the batter.
The gradual cooling process helps prevent cracks on top of the cheesecake.
Espresso powder intensifies the chocolate flavor without making it taste like coffee.
Refrigerate minimum 4 hours, but overnight chilling yields the best texture and flavor.
For a gluten-free option, use gluten-free chocolate cookies for the crust.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate cheesecake, espresso cheesecake, dessert, chocolate espresso, creamy cheesecake, baked cheesecake, coffee flavored dessert