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Espresso Cheesecake

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A decadent espresso cheesecake that combines rich coffee flavors with creamy cheesecake, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 tablespoons espresso powder
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease your springform pan and wrap the bottom with aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the springform pan and bake for 10 minutes. Let cool.
  3. In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until combined.
  4. Add the eggs one at a time, mixing on low speed. Fold in sour cream, espresso powder, and vanilla extract.
  5. Pour the filling over the cooled crust and bake for 50-60 minutes until edges are set but the center jiggles slightly.
  6. Turn off the oven and crack the door, allowing the cheesecake to cool for an hour. Then, refrigerate for at least 4 hours or overnight before serving.
  7. Remove from the springform pan and slice with a warm knife. Serve chilled, optionally garnished with whipped cream or chocolate shavings.

Notes

For a gluten-free version, use gluten-free cookies for the crust. Store leftovers in an airtight container for up to five days.

Nutrition

Keywords: cheesecake, espresso, dessert, coffee, baking

Find it online: https://recipehappy.com/espresso-cheesecake-decadent-dessert-recipe/