Espresso Cheesecake
A creamy espresso cheesecake that brings together the rich flavors of coffee and the smoothness of traditional cheesecake, perfect for dessert lovers.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup brewed and cooled espresso
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until resembling wet sand, then press into a 9-inch springform pan. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat cream cheese until smooth, then gradually add sugar. Add eggs one at a time, mixing well after each, and then add sour cream, espresso, and vanilla.
- Pour filling over cooled crust and smooth the top. Bake for 55-65 minutes until edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool for about an hour. Chill in the refrigerator for at least 4 hours or overnight.
- Remove from springform pan, slice, and serve with optional toppings.
Notes
Serve chilled with toppings like whipped cream or chocolate ganache for an added treat.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg