Espresso Cheesecake Recipe

Name: Espresso Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons instant coffee crystals; 3 tablespoons hot water; 1 1/2 cups crushed chocolate wafer cookie crumbs; 1/3 cup Land O Lakes Butter, melted; 2 (8-ounce) packages cream cheese, softened; 1 (8-ounce) container mascarpone cheese; 1 (8-ounce) container sour cream; 1 cup sugar; 3 Land O Lakes Eggs; 2 tablespoons all-purpose flour; 1 tablespoon powdered sugar; 1 tablespoon unsweetened cocoa

Servings: persons

2 tablespoons instant coffee crystals
3 tablespoons hot water
1 1/2 cups crushed chocolate wafer cookie crumbs
1/3 cup Land O Lakes Butter, melted
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container mascarpone cheese
1 (8-ounce) container sour cream
1 cup sugar
3 Land O Lakes Eggs
2 tablespoons all-purpose flour
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa

1
Place 9-inch round or square cake pan, filled 2/3 full of water, onto bottom rack of oven.
2
Heat oven to 350F.
3
Dissolve coffee crystals in 3 tablespoons hot water; set aside.
4
Combine cookie crumbs and melted butter in bowl; stir until well mixed.
5
Press mixture into bottom of ungreased 9-inch springform pan.
6
Combine cream cheese, mascarpone cheese, sour cream and sugar in bowl; beat at medium speed until very smooth.
7
Add eggs and flour; beat at low speed just until smooth and combined.
8
Do not overmix.
9
Stir in coffee mixture.
10
Pour cheesecake batter into prepared pan; place pan onto middle rack of oven.
11
Bake 50-60 minutes or until cheesecake is set 2-inches from edge of pan.
12
Center will still be soft.
13
Remove from oven to cooling rack; cool completely.
14
Remove sides of pan.
15
Refrigerate 3 hours or overnight.
16
Remove from refrigerator 30 minutes before serving.
17
Cjavascript:void(0);ombine powdered sugar and cocoa in bowl; sprinkle over cheesecake.
18
Store refrigerated.

1298

kcal

Calories

Fat

120

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 12 ingredients. The key ingredients include: 2 tablespoons instant coffee crystals, 3 tablespoons hot water, 1 1/2 cups crushed chocolate wafer cookie crumbs, 1/3 cup Land O Lakes Butter, melted, and more.

Yes, 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!

Espresso Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions