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Slice of chocolate cheesecake

Chocolate Espresso Cheesecake

Kelly
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.
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Prep Time 20 minutes
Cook Time 3 hours
4 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 689 kcal

Ingredients
  

Crust:

  • 1 ½ cups ground pecans toasted (6oz, 170g)
  • 1 ½ cups chocolate wafer cookie crumbs 6.5oz, 184g
  • 6 tablespoons butter melted (3oz, 85g)
  • 3 ounces semi-sweet chocolate melted (85g)

Filling

  • 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

Glaze:

  • ⅓ cup heavy cream 2.7oz, 76g
  • 1 tablespoon sugar
  • 3 ounces semisweet chocolate chopped (85g)

Instructions
 

Crust:

  • 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.

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.

Glaze:

  • 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.

Notes

  • It will seem tricky at first, but this cheesecake definitely needs the crust all the way up the sides!

Nutrition

Calories: 689kcalCarbohydrates: 50gProtein: 9gFat: 52gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 129mgSodium: 245mgPotassium: 387mgFiber: 4gSugar: 37gVitamin A: 1013IUVitamin C: 0.4mgCalcium: 117mgIron: 3mg
Keyword chocolate cheesecake, chocolate espresso cheesecake
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