Double Chocolate Espresso Cheesecake Recipe

Name: Double Chocolate Espresso Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups crushed vanilla wafers (about 45); 1/4 cup butter, melted; 2 tablespoons sugar; 1/4 teaspoon instant espresso powder; 4 packages (8 ounces each) cream cheese, softened; 1-1/2 cups sugar; 1 cup sour cream; 1 cup 60% cacao bittersweet chocolate baking chips, melted; 1/2 cup baking cocoa; 1/4 cup half-and-half cream; 1 tablespoon all-purpose flour; 5 large eggs, lightly beaten; 1-1/2 teaspoons instant espresso powder; 1 teaspoon vanilla extract; 1 cup coffee liqueur; 1 tablespoon half-and-half cream; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar; 1/2 cup 60% cacao bittersweet chocolate baking chips, chopped; 16 chocolate-covered coffee beans

Servings: persons

1-1/2 cups crushed vanilla wafers (about 45)
1/4 cup butter, melted
2 tablespoons sugar
1/4 teaspoon instant espresso powder
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1 cup 60% cacao bittersweet chocolate baking chips, melted
1/2 cup baking cocoa
1/4 cup half-and-half cream
1 tablespoon all-purpose flour
5 large eggs, lightly beaten
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1 cup coffee liqueur
1 tablespoon half-and-half cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
16 chocolate-covered coffee beans

1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2
In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1-in. up the sides of prepared pan.
3
In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, cream and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4
Bake at 350u00b0 for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
5
In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
6
Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.

2617

kcal

Calories

165

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1-1/2 cups crushed vanilla wafers (about 45), 1/4 cup butter, melted, 2 tablespoons sugar, 1/4 teaspoon instant espresso powder, and more.

Yes, Double 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.

Double Chocolate Espresso Cheesecake

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