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.
68-ounce packages of cream cheese, room temperature
1 1/4tablespoonsvanilla extract
5large eggslightly beaten
16ouncesheavy whipping cream
3 - 4tablespoonspowdered sugar
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 1/2 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.