Decadent Chocolate-Espresso Cheesecake Recipe

Name: Decadent Chocolate-Espresso Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; Vegetable cooking spray; Parchment paper; 6 tablespoons all-purpose flour; 2 teaspoons instant espresso; 1/4 teaspoon table salt; 1/4 cup butter; 3 ounces bittersweet chocolate, chopped; 1/2 cup granulated sugar; 1/2 cup firmly packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; FILLING; 1 cup bittersweet chocolate morsels; 1/4 cup heavy cream; 2 tablespoons instant espresso; 2 teaspoons vanilla extract; 4 (8-oz.) packages cream cheese, softened at room temperature; 1 1/4 cups granulated sugar; 4 large eggs; TOPPING; 2 cups heavy cream; 2 tablespoons coffee liqueur; 3/4 cup powdered sugar; Chocolate shavings and shards (optional)

Servings: persons

CRUST
Vegetable cooking spray
Parchment paper
6 tablespoons all-purpose flour
2 teaspoons instant espresso
1/4 teaspoon table salt
1/4 cup butter
3 ounces bittersweet chocolate, chopped
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
FILLING
1 cup bittersweet chocolate morsels
1/4 cup heavy cream
2 tablespoons instant espresso
2 teaspoons vanilla extract
4 (8-oz.) packages cream cheese, softened at room temperature
1 1/4 cups granulated sugar
4 large eggs
TOPPING
2 cups heavy cream
2 tablespoons coffee liqueur
3/4 cup powdered sugar
Chocolate shavings and shards (optional)

1
Prepare Crust: Preheat oven to 325u00b0. Generously grease bottom and sides of a 9-inch springform pan with cooking spray. Cut parchment paper into a 9-inch circle, and place in bottom of pan; lightly grease parchment paper with cooking spray. Stir together flour and next 2 ingredients in a bowl.
2
Microwave butter and 3 oz. chopped chocolate in a medium microwave-safe bowl at MEDIUM (50% power) 1 minute; stir. Microwave chocolate mixture 1 to 1 1/2 more minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 1/2 cup each granulated sugar and light brown sugar; cool 10 minutes.
3
Whisk 1 egg and 1 tsp. vanilla extract into chocolate mixture. Add flour mixture to chocolate mixture; stir until well blended. Spread mixture in prepared pan.
4
Bake at 325u00b0 for 20 minutes. Cool crust in pan on a wire rack 20 minutes.
5
Prepare Filling: Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) 1 minute; stir. Microwave morsels 1 to 1 1/2 more minutes or until melted and smooth, stirring at 30-second intervals. Cool 10 minutes. Stir together cream and next 2 ingredients in a 1-cup glass measuring cup until instant espresso dissolves.
6
Beat cream cheese and 1 1/4 cups granulated sugar at medium-low speed with an electric mixer in a large bowl just until smooth. Add melted chocolate and espresso mixture, and beat at low speed just until blended. Add eggs, 1 at a time, beating at low speed just until yolk disappears after each addition; pour into prepared crust.
7
Bake at 325u00b0 for 55 minutes to 1 hour or until center of cheesecake jiggles and cheesecake is almost set. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides.) Cool cheesecake completely on a wire rack (about 2 hours). Cover and chill at least 8 hours or up to 2 days.
8
Prepare Topping: Beat 2 cups heavy cream and 2 Tbsp. coffee liqueur at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop on cheesecake.

2151

kcal

Calories

132

Fat

213

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 25 ingredients. The key ingredients include: CRUST, Vegetable cooking spray, Parchment paper, 6 tablespoons all-purpose flour, and more.

Yes, Decadent Chocolate-Espresso Cheesecake 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!

Decadent Chocolate-Espresso Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions