Chocolate Espresso Cheescake Recipe

Name: Chocolate Espresso Cheescake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chocolate wafer cookie crumbs; 2 tablespoons melted salted butter; Filling:; 3 packages soft cream cheese -- (8 ounce); 1/2 cup white sugar; 1/2 cup light brown sugar; 1/2 cup sour cream; 1/2 cup ricotta cheese; 3 eggs; 1 1/2 cups semisweet chocolate chips -- melted; 1/2 cup espresso coffee; 1 teaspoon vanilla extract; 1 teaspoon almond extract; Glaze:; 6 ounces semisweet chocolate chips; 1/4 cup unsalted butter -- room temperature; 1/4 cup chopped pecans

Servings: persons

1 cup chocolate wafer cookie crumbs
2 tablespoons melted salted butter
Filling:
3 packages soft cream cheese -- (8 ounce)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs
1 1/2 cups semisweet chocolate chips -- melted
1/2 cup espresso coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
Glaze:
6 ounces semisweet chocolate chips
1/4 cup unsalted butter -- room temperature
1/4 cup chopped pecans

1
Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and
2
grind into fine
3
crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch
4
springform pan.
5
Chill while preparing filling.
6
Filling: In large bowl with electric mixer, beat cream cheese until smooth.
7
Add white and brown
8
sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and
9
beat until mixture
10
is smooth. Add melted chocolate, espresso, vanilla, and almond extract.
11
Blend until mixture is
12
very smooth. Pour mixture into springform pan. Bake approximately 1 hour.
13
Turn off oven and
14
crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool
15
to room
16
temperature.
17
Glaze: In small saucepan, melt chocolate and butter over low heat and stir
18
until smooth. Add
19
pecans and stir until coated. Pour glaze over top of cheesecake and smooth
20
to edges. Let some
21
run over edges if you like. Chill until firm and cut into wedges to serve.

2049

kcal

Calories

142

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup chocolate wafer cookie crumbs, 2 tablespoons melted salted butter, Filling:, 3 packages soft cream cheese -- (8 ounce), and more.

Yes, Chocolate Espresso Cheescake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Espresso Cheescake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions