Hey there, fellow dessert lovers! Today, I’m super excited to share with you my ultimate recipe for the best rich espresso cheesecake you’ll ever taste. Whether you’re a coffee aficionado or just someone who loves a good dessert, this cheesecake is sure to become a favorite. With its creamy texture and intense coffee flavor, it’s the perfect treat to satisfy your cravings. So, let’s dive in and explore how to make this decadent dessert!
Why You’ll Love This Recipe
- A perfect balance of rich espresso and creamy cheesecake
- An easy-to-follow recipe with step-by-step instructions
- A stunning dessert that’s sure to impress your guests
- Can be made ahead of time for convenience
- A great way to satisfy your coffee and dessert cravings in one
Ingredients
Here’s what you’ll need to make this rich espresso cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon instant espresso powder
- 1/4 cup hot water
- 1/4 cup coffee liqueur
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this delicious espresso cheesecake:
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick spray.
Step 2: Prepare the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs and sugar, mixing them together until fully incorporated. Pour the melted butter into the crumb mixture and stir until the crumbs are evenly moistened and resemble wet sand. Press the graham cracker mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your hands to ensure an even layer.
Step 3: Bake the Crust
Place the pan in the oven and bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the cheesecake filling.
Step 4: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 to 3 minutes. Add the granulated sugar and vanilla extract to the cream cheese, then beat again for 2 minutes until the mixture is smooth and well combined.
Step 5: Add the Eggs
Crack the eggs into a small bowl, one at a time, and add them to the cream cheese mixture, beating well after each addition, until the eggs are fully incorporated.
Step 6: Incorporate the Espresso Flavor
In a small bowl, dissolve the instant espresso powder into the hot water, stirring until the espresso powder is completely dissolved. Add the dissolved espresso mixture and coffee liqueur to the cream cheese mixture, then beat on low speed until everything is well blended.
Step 7: Add the Sour Cream and Heavy Cream
Add the sour cream and heavy cream to the mixture, beating on low speed until the mixture is smooth and fully combined.
Step 8: Pour the Filling and Bake
Pour the cheesecake filling onto the prepared graham cracker crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles from the filling. Place the pan in the oven and bake the cheesecake for 55 to 65 minutes, or until the edges are set, but the center still slightly jiggles when the pan is moved.
Step 9: Cool the Cheesecake
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. After the hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
Step 10: Chill and Serve
Once cooled, cover the cheesecake with plastic wrap or aluminum foil and refrigerate it for at least 4 hours or overnight for the best flavor and texture. Before serving, carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice the cheesecake with a sharp knife, cleaning the knife between cuts for clean slices.
Pro Tips for Making the Recipe
Here are some tips to ensure your espresso cheesecake turns out perfectly:
- Use high-quality ingredients, especially the cream cheese and espresso powder, for the best flavor.
- Don’t overmix the batter, as this can incorporate too much air and cause the cheesecake to crack.
- Let the cheesecake cool completely before refrigerating it to prevent cracking.
- For a smooth and creamy texture, make sure to beat the cream cheese until it’s smooth before adding the other ingredients.
- Consider adding a drizzle of chocolate ganache or whipped cream on top for an extra-decadent touch.
How to Serve
There are many ways to enjoy this rich espresso cheesecake:
- Serve it as is, with a dusting of powdered sugar on top.
- Drizzle with chocolate ganache or caramel sauce for an extra-decadent dessert.
- Top with fresh berries or whipped cream for a lighter contrast to the rich cheesecake.
- Pair it with a cup of coffee or espresso for a coffeehouse-inspired treat.
Make Ahead and Storage
This espresso cheesecake is a great make-ahead dessert:
- Prepare and bake the cheesecake up to 2 days in advance.
- Store it in the refrigerator, covered tightly with plastic wrap or aluminum foil.
- Freeze the cheesecake for up to 2 months. Thaw it in the refrigerator overnight before serving.
And there you have it, my friends! A rich and creamy espresso cheesecake that’s sure to impress anyone who tries it. Whether you’re a coffee lover or just looking for a new dessert to add to your repertoire, this recipe is a must-try. Don’t forget to check out my other cheesecake recipes, like my tiramisu cheesecake and caramel brownie cheesecake, for more delicious dessert ideas. Happy baking!
Rich Espresso Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 packages cream cheese, softened 8-ounce packages
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon instant espresso powder
- 1/4 cup hot water
- 1/4 cup coffee liqueur
Instructions
- Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan with butter or non-stick spray. Bake the crust (graham cracker crumbs, sugar, and melted butter) for 10 minutes, then set aside to cool.
- Beat cream cheese until smooth, then add granulated sugar and vanilla extract, beating until combined. Add eggs one at a time, mixing well after each addition.
- Dissolve espresso powder in hot water. Add espresso mixture, coffee liqueur, sour cream, and heavy cream to the cream cheese mixture, mixing until smooth.
- Pour the filling over the cooled crust. Tap the pan to release air bubbles. Bake for 55-65 minutes until edges are set but the center jiggles slightly.
- Let the cheesecake cool in the oven for 1 hour, then cool completely at room temperature. Refrigerate for at least 4 hours before serving.
- Remove from the pan, slice, and serve.
