This Espresso Cheesecake is thick and creamy. It's a sweet coffee flavored cheesecake with a soft cream cheese whipped cream topping that's been dusted with extra espresso powder. The crust is a chocolate cookie crust that pairs perfectly with the espresso.
I initially wanted to call this a Cappuccino Cheesecake because the top has a soft whipped cream topping and a dusting of espresso powder that resembles the top of a cappuccino, but as you can tell I changed my mind.
How to make the Chocolate Crust
First I like to prep my pan. I do this by spraying the sides of my 10-inch springform pan with nonstick baking spray. Then I lay the sides with parchment liners. They're strips of parchment paper that are cut to be just a little higher than the pan. These make it easy to remove the cheesecake from the pan.
For the chocolate crust, you can use either use chocolate wafers or Oreos. If you're using chocolate wafers, they can easily be crushed in a storage bag with a rolling pin.
If you're using Oreos, I would recommend using a food processor or a mini chopper and pulse until the cookies are just crumbs. No need to remove the filling for this.
Place the crumbs in a medium bowl and stir in the butter and sugar until the crumbs are coated.
Press the chocolate crumbs into the prepared pan and place in the freezer while making the cheesecake.
How to make Espresso Cheesecake
I like to start making this espresso cheesecake by placing the cream cheese in a large bowl and creaming it with a hand mixer until it's completely smooth. This is to make sure that we're not serving up a lumpy cheesecake
Beat in the powdered sugar next. Scrape down the sides and bottom of the bowl.
In a small bowl, stir together the espresso powder and hot water. Scrape it into the bowl of cream cheese using a silicone spatula. Add the granulated sugar and vanilla extract too. Beat until everything is incorporated. Scrape down the sides of the bowl again.
Begin adding the lightly beaten eggs into the cheesecake mixture in small increments. Beat in each addition before adding the next. Scrape down the sides and bottom of the bowl and beat one last time.
Pour the batter on top of the chocolate crust and bake.
Can I substitute the espresso powder with instant coffee? Yes! You may need to double the measurements if you're using instant coffee granules instead of espresso powder.
Other cheesecake recipes to try:
- 1 package chocolate wafers crushed
- 1 tablespoon granulated sugar
- ¼ cup butter melted
- 6 8-ounce packages of cream cheese, room temperature
- ¾ cup powdered sugar
- 3 teaspoon espresso powder
- ½ teaspoon hot water
- 1 cup granulated sugar
- 1 ¼ tablespoons vanilla extract
- 5 large eggs lightly beaten
- 16 ounces heavy whipping cream
- 1 tablespoon cream cheese softened
- 3 - 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- Place parchment paper circle in the bottom of the 10-inch springform pan.
- Place the wafers in a food processor and pulse until the wafers form crumbs.
- Add the butter and sugar to the food processor. Pulse again just until blended.
- Firmly press the crust into the bottom of the pan evenly.
- Wrap the bottom of the springform pan in two large pieces of heavy aluminum foil, wrapping the pan a little over halfway up the outside of the pan.
- Place the pan in the freezer while making the cheesecake.
- In a large mixing bowl, add the cream cheese. Beat with a hand mixer or in a stand mixer until smooth.
- Add the powdered sugar and beat until combined.
- In a small dish, stir together the espresso powder and hot water. Stir until the espresso is dissolved.
- Add the granulated sugar, vanilla, and espresso. Beat until incorporated. Scrape down the sides and bottom of the bowl.
- Add the eggs to the mixing bowl and in small bursts, beat the eggs into the cheesecake mixture just until worked into the batter. Don't overmix!
- Remove the pan from the freezer and spray the sides with non-stick baking spray.
- Pour the cheesecake filling on top of the crust.
- Place the pan in a shallow dish with ½ inch of water in the bottom.
- Place the cheesecake in the oven. Turn the oven on to 475 degrees and bake cheesecake for 14 minutes.
- Turn the heat back to 300 and bake for 1 hour. DO NOT OPEN THE OVEN DOOR!
- After the hour is up, turn the oven off and allow the cheesecake to sit in the oven for 45 minutes. Open the oven door and leave the cheesecake for another 30 minutes to cool.
- Remove from oven and place on a wire rack and cool completely.
- Cover with foil or plastic wrap and place in the refrigerator overnight to chill completely.
- In a large mixing bowl, add the cream cheese and 2 tablespoons of heavy cream. Beat with a hand mixer on medium until combined.
- Continue adding the heavy cream, until all cream has been beat into with cream cheese.
- Scrape down sides of mixing bowl and beat again.
- Add the powdered sugar and vanilla. Beat on low just until the powdered sugar is mostly incorporated and then turn the mixer to the highest speed and whip the cream until stiff peaks form. This whipped cream will not fall, it's stabilized whipped cream, and allows you to top the cheesecake ahead of time so your dessert is finished before you serve it. Once your cream is whipped, spread it on top of the cheesecake, sprinkle with Espresso powder, and add chocolate-covered espresso beans around the edge for additional decoration.