Description
A delightful cheesecake blending rich cream cheese with brewed espresso, creating a tantalizing dessert perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup brewed espresso, cooled
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Chocolate shavings (for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan well.
- Prepare the crust by combining graham cracker crumbs and melted butter in a mixing bowl.
- Press the mixture firmly into the bottom of the springform pan.
- Beat the softened cream cheese and sugar together until smooth and creamy.
- Incorporate the cooled espresso, vanilla extract, and sour cream, mixing until combined.
- Add the eggs one at a time, mixing on low speed until just incorporated.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake for 55–60 minutes, until the center is set but slightly jiggly.
- Cool in the oven for an hour with the door cracked, then refrigerate for at least 4 hours or overnight.
- Whip the heavy cream until soft peaks form and spread it over the cooled cheesecake. Finish with chocolate shavings.
Notes
Cheesecake can be made ahead of time. Store tightly wrapped in the fridge for up to one week, or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, coffee cheesecake, dessert, rich dessert, creamy, easy dessert