Description
A rich coffee-flavored cheesecake with a smooth creamy filling and a chocolate graham cracker crust, topped with glossy chocolate ganache.
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 tbsp espresso powder
- 1 tsp vanilla extract
- 8 oz semisweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C) and grease a springform pan.
- Combine the chocolate graham cracker crumbs with the melted butter and press into the bottom of the pan.
- Beat the cream cheese and granulated sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, espresso powder, and vanilla extract.
- Pour the cheesecake filling over the crust and spread evenly.
- Bake for 55-60 minutes until edges are set with a slight jiggle in the center.
- Turn off the oven, crack the door open, and let cool for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- For the ganache, heat the heavy cream and pour over chopped chocolate; stir until smooth.
- Pour ganache over the chilled cheesecake and spread evenly.
- Return to the fridge until set, slice, serve, and enjoy!
Notes
Serve with whipped cream or coffee beans on top. Store in the fridge for up to 4 days or freeze wrapped for a month.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, coffee, dessert, chocolate, espresso