There’s something magical about the combination of coffee and cheesecake. The rich, velvety smoothness of cheesecake paired with the deep, bold flavor of espresso creates a dessert that feels both indulgent and comforting. If you’re a coffee lover, this Espresso Cheesecake is about to become your new favorite treat.

Picture this: a buttery, chocolatey cookie crust, a creamy espresso-infused cheesecake filling, and a luscious topping that melts in your mouth with every bite. Whether you’re making this for a special occasion, a holiday gathering, or simply as a well-deserved treat for yourself, this cheesecake is guaranteed to impress.

The first time I made an espresso cheesecake, I was hosting a small dinner party for close friends. Everyone at the table was a coffee enthusiast, and I wanted to serve something that would perfectly complement the after-dinner espresso. When I took that first bite, I knew I had created something special. The coffee flavor wasn’t overpowering—it was just the right amount to enhance the creamy richness of the cheesecake. From that moment on, this dessert became a staple in my home.

Now, I’m sharing this foolproof recipe with you! Let’s get started.

Why You’ll Love This Recipe

• Perfect for Coffee Lovers – The bold espresso flavor shines in every bite.
• Rich and Creamy Texture – Smooth, luscious, and melt-in-your-mouth delicious.
• Easy to Make – While cheesecakes may seem intimidating, this recipe is simple with step-by-step guidance.
• Great for Special Occasions – Impress guests at birthdays, holidays, or dinner parties.
• Make-Ahead Dessert – Cheesecake actually tastes better after chilling overnight, making it the perfect make-ahead treat.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups chocolate cookie crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons cornstarch
• ¼ cup strong brewed espresso, cooled

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Chocolate shavings or cocoa powder (for garnish)

How to Make Espresso Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated, then press the mixture firmly into the bottom of the prepared pan. Use the back of a spoon or the bottom of a glass to press it down tightly.

Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Step 2: Make the Espresso Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add the sugar and continue beating until fully incorporated.

Next, mix in the sour cream and vanilla extract. Slowly add the cornstarch, ensuring there are no lumps.

Now comes the best part—adding the espresso! Pour the cooled brewed espresso into the batter and mix until combined. The coffee flavor will blend beautifully with the creamy filling.

One at a time, add the eggs, mixing on low speed after each addition. Be careful not to overmix; you want to keep as much air out of the batter as possible to avoid cracks.

Step 3: Bake the Cheesecake

Wrap the bottom of your springform pan with aluminum foil and place it in a larger baking dish. This step is crucial for the water bath method, which helps prevent cracks.

Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the pan into the larger baking dish and carefully pour hot water into the outer dish, filling it about halfway up the sides of the springform pan.

Bake the cheesecake for 55–65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling process helps prevent cracking.

Step 4: Chill the Cheesecake

After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to deepen and the texture to firm up.

Step 5: Whip the Topping

Before serving, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe the whipped cream over the cheesecake and sprinkle with chocolate shavings or a dusting of cocoa powder for an elegant finishing touch.

Helpful Tips

• Use Room Temperature Ingredients – This helps everything mix smoothly and prevents lumps in the batter.
• Don’t Skip the Water Bath – It creates a humid environment in the oven, reducing the chances of cracks.
• Cool Slowly – Letting the cheesecake cool gradually in the oven helps maintain its perfect texture.
• Chill Overnight – Cheesecake tastes best after a long chill in the fridge, so plan ahead.
• Run a Knife Around the Edges – Before releasing the springform pan, run a knife along the edges to prevent sticking.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Chilling Time: 6+ hours
• Total Time: About 8 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian’

Notes

• Brewed Espresso: For the best flavor, use freshly brewed espresso. If you don’t have an espresso machine, strong coffee or instant coffee dissolved in hot water works as a substitute.
• Crust Options: If you prefer a non-chocolate crust, you can use graham cracker crumbs instead of chocolate cookie crumbs for a lighter flavor.
• Cheesecake Batter: Avoid overmixing the batter after adding the eggs. Overmixing incorporates too much air, which can lead to cracks during baking.
• Water Bath Alternative: If you don’t want to use a water bath, place a baking dish filled with hot water on the lower oven rack instead. This will create steam and help prevent cracks.
• Cutting Clean Slices: For picture-perfect slices, dip a sharp knife in hot water and wipe it clean between each cut.
• Topping Variations: Instead of whipped cream, try a drizzle of chocolate ganache or a dusting of cinnamon for extra flavor.

Frequently Asked Questions

Can I Use Instant Coffee Instead of Espresso?

Yes! If you don’t have brewed espresso on hand, dissolve 1 tablespoon of instant coffee in ¼ cup of hot water as a substitute.

How Do I Know When My Cheesecake is Done?

The edges should be firm, but the center should still jiggle slightly. It will set fully as it chills.

Why Did My Cheesecake Crack?

Overmixing, skipping the water bath, or cooling too quickly can cause cracks. Follow the steps carefully to prevent this.

Can I Make This Cheesecake Ahead of Time?

Absolutely! Cheesecake actually tastes better after sitting in the fridge overnight. You can make it up to 2 days in advance.

How Do I Store Leftovers?

Cover the cheesecake and keep it in the fridge for up to 5 days. You can also freeze individual slices for longer storage.

Storage Instructions

Refrigerator: Store the cheesecake in an airtight container for up to 5 days.

Freezer: Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Related Recipes

If you loved this espresso cheesecake, here are a few other desserts you might enjoy:

• Italian Cream Bombs (Bomboloni alla Crema)
• Tiramisu Cheesecake – A Heavenly Fusion of Two Classics
• Cappuccino Fudge Cheesecake

Conclusion

This Espresso Cheesecake is a dream dessert for anyone who loves coffee and creamy indulgence. With its rich espresso flavor, smooth texture, and perfectly balanced sweetness, it’s guaranteed to impress. Whether you’re making it for a special occasion or just because, this cheesecake will quickly become a favorite.

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