Espresso and Chocolate Swirl Cheesecake Recipe

Name: Espresso and Chocolate Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-ounce package chocolate wafer cookies; 6 tablespoons (3/4 stick) unsalted butter, melted, cooled; 2 tablespoons instant espresso powder; 1 tablespoon water; 3 8-ounce packages cream cheese, room temperature; 1 cup sugar; 3 large eggs; 1/4 cup (1/2 stick) unsalted butter, melted, cooled; 1 tablespoon finely ground coffee; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/4 cup whipping cream

Servings: persons

1 9-ounce package chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
2 tablespoons instant espresso powder
1 tablespoon water
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 tablespoon finely ground coffee
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream

1
Position rack in center of oven and preheat to 400F.
2
Grind cookies in processor.
3
Add butter and process using on/off turns until crumbs are moist.
4
Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
5
Wrap outside of pan with aluminum foil.
6
In small bowl, dissolve instant espresso in 1 tablespoon water.
7
Using electric mix, beat cream cheese in large bowl until smooth.
8
Add sugar and continue beating until mixture is light and fluffy.
9
Add eggs 1 at a time, beating well after each addition.
10
Mix in espresso mixture, butter and ground coffee beans.
11
Combine chocolate and cream in heavy small saucepan.
12
Stir over low heat until chocolate melts.
13
Pour half of cheese filling (about 2 1/2 cups) into prepared crust.
14
Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly.
15
Use small sharp knife to swirl chocolate into filling.
16
Carefully pour remaining cheese filling over.
17
Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly.
18
Swirl mixtures together using tip of knife.
19
Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set).
20
Cool on rack.
21
Chill overnight.
22
(Can be prepared 3 days ahead.)
23
Run small sharp knife around edge of pan to loosen cheesecake.
24
Release pan sides.
25
Let stand at room temperature 30 minutes.
26
Transfer to platter and serve.

1230

kcal

Calories

Fat

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 9-ounce package chocolate wafer cookies, 6 tablespoons (3/4 stick) unsalted butter, melted, cooled, 2 tablespoons instant espresso powder, 1 tablespoon water, and more.

Yes, Espresso and Chocolate Swirl 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!

Espresso and Chocolate Swirl Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions