Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers. —Cheryl Perry, Hertford, North Carolina
Double Chocolate Espresso Cheesecake
Double Chocolate Espresso Cheesecake
Prep Time
35 min
Cook Time
1 hour
Yield
16 servings
Ingredients
- 1-1/2 cups crushed vanilla wafers (about 45)
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon instant espresso powder
- FILLING:
- 1 cup sour cream, room temperature
- 1/4 cup half-and-half cream, room temperature
- 1 cup 60% cacao bittersweet chocolate baking chips, melted
- 1-1/2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 1/2 cup baking cocoa
- 1 tablespoon all-purpose flour
- 5 large eggs, room temperature, lightly beaten
- TOPPING:
- 1 cup coffee liqueur
- 1 tablespoon half-and-half cream
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
- 16 chocolate-covered coffee beans
Directions
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the side of prepared pan.
- In a small bowl, stir together sour cream, half-and-half and melted chocolate until blended. In a second bowl, combine espresso powder and vanilla.
- In a large bowl, beat the cream cheese and sugar; add chocolate mixture, cocoa and flour until smooth. Stir in the espresso mixture. Add eggs; beat on low speed until just combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
- Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.
- In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
- Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.
Nutrition Facts
1 piece: 610 calories, 40g fat (23g saturated fat), 170mg cholesterol, 259mg sodium, 52g carbohydrate (41g sugars, 2g fiber), 9g protein.
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