Espresso Cheesecake
A decadent espresso cheesecake with a creamy texture and rich coffee flavor, perfect for dessert lovers.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp espresso powder
- 2 tsp vanilla extract
- ½ cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C) and combine the crushed graham crackers and melted butter in a bowl. Press into a springform pan to form the crust and bake for 10 minutes; let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the sugar and mix until fluffy.
- Add the eggs one at a time, mixing briefly after each addition, avoiding overmixing.
- Stir in the espresso powder and vanilla extract until blended.
- Gently fold in the heavy cream until smooth.
- Pour the mixture into the pre-baked crust and smooth the top. Bake for 50-60 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool for about an hour. Refrigerate for at least 4 hours or overnight to set fully.
Notes
Serve with fresh berries, chocolate sauce, or whipped cream for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, espresso, dessert, coffee, creamy