Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen the flavor and balance the sweetness, a pecan and chocolate cookie crust, and topped with chocolate ganache.
This Chocolate Espresso Cheesecake is a magical combination of flavors and textures. Sour cream in the rich, creamy chocolate cheesecake gives a lovely tang and luscious feel. The semi-sweet chocolate ganache gives a fudgy, intensely chocolatey, melt-in- your-mouth smoothness.
The chocolate cookie crust on this cheesecake is so amazing - with crunchy pecans and sweet, crumbly chocolate wafers - that a bottom crust only is not enough. This baby goes all the way up the sides. The crust is drizzled with melted chocolate, intensifying the chocolate flavor and keeping the crust crunchy.
- 1 ½ cups ground pecans, toasted (6oz, 170g)
- 1 ½ cups chocolate wafer cookie crumbs (6.5oz, 184g) (click for link)
- 6 tablespoons butter, melted (3oz, 85g)
- 3 ounces semi-sweet chocolate, melted (85g)
- 16 ounces cream cheese, room temperature (454g)
- 1 cup firmly packed brown sugar (7.6oz, 215g)
- 4 large eggs, at room temperature
- 2 teaspoons vanilla
- 8 ounces semisweet chocolate, melted and cooled (227g)
- ½ cup fresh brewed espresso or other strong coffee
- 1 cup sour cream (8.8oz, 249g)
- ⅓ cup heavy cream (2.7oz, 76g)
- 1 tablespoon sugar
- 3 ounces semisweet chocolate, chopped (85g)
- Preheat oven to 300 degrees F.
- Lightly butter the bottom and sides of a 9-inch springform pan.
- Combine cookie crumbs, pecans, and melted butter and stir until mixed thoroughly. Press into bottom and up sides of prepared pan.
- Put in the freezer a few minutes to firm. Remove from freezer and brush base with melted chocolate.
- Chill while preparing the filling.
- Combine cream cheese and brown sugar in the bowl of a stand mixer and beat with the paddle attachment until smooth. Scrape down bowl and paddle.
- Add the eggs, one at a time, beating for 20 seconds after each addition. Scrape down bowl and paddle.
- Add vanilla and melted chocolate and mix until combined.
- Add espresso and mix until combined. Scrape down bowl and paddle.
- Add sour cream and mix until thoroughly combined.
- Pour filling into prepared crust.
- Fill a baking pan half way full with water and put on bottom rack of oven. Bake the cheesecake on the middle rack for 1 hour.
- Lower the oven temperature to 275 degrees F and bake 1 hour longer.
- Lower the oven temperature to 250 degrees F and bake 30 minutes longer.
- Turn off oven and leave cake in for 30 minutes with the door closed.
- Remove cake from oven and let cool to room temperature.
- Cover cake and refrigerate at least 4 hours and preferably overnight.
- In a small saucepan, heat cream, sugar, and semisweet chocolate until melted. Stir until smooth.
- Pour glaze over top of cheesecake and smooth. Chill for 1 hour to set the glaze.
Adapted from Debbi Fields' Great American Desserts
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