Description
Indulge in a rich and creamy Espresso Cheesecake with a buttery graham cracker crust, espresso-infused filling, and a decadent chocolate ganache topping. This delightful dessert is perfect for coffee lovers and will impress at any gathering!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon (optional)
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup brewed espresso, cooled
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons brewed espresso
- Chocolate shavings (for garnish, optional)
- Whipped cream (for garnish, optional)
- Espresso beans (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon (if using). Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
- One at a time, add the eggs, mixing on low speed after each addition until just combined.
- Add the sour cream, heavy cream, brewed espresso, and flour. Mix on low speed until everything is well incorporated and the batter is smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
- To prevent cracks, wrap the outside of the springform pan with aluminum foil. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
- Once baked, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about an hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight for the best results.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove the saucepan from the heat and add the chopped semi-sweet chocolate. Let it sit for a minute to allow the chocolate to melt.
- Stir until smooth and combined. Add the brewed espresso and mix well.
- Pour the ganache over the chilled cheesecake, spreading it evenly. Refrigerate until set.
Notes
- For best results, allow the cheesecake to chill overnight.
- Feel free to garnish with chocolate shavings, whipped cream, or espresso beans for an extra touch.
- Prep Time: 30 minutes
- Cook Time: 70 minutes