Go Back
Espresso Cheesecake Recipe

Espresso Cheesecake Recipe

A rich and creamy espresso cheesecake with bold coffee flavor—perfect as a classic dessert or served in individual cups and parfaits.
Print Recipe Pin Recipe
Prep Time 22 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 5 hours 15 minutes
Servings: 12 Slices
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Crust
  • 1½ cups graham cracker crumbs or chocolate cookie crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • For the Espresso Cheesecake Filling
  • 24 oz cream cheese softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • ¾ cup sour cream
  • 2 tbsp espresso powder dissolved in 2 tbsp hot water
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 325°F (165°C). Grease a springform pan.
  2. Mix crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes and let cool.
  3. Beat cream cheese until smooth. Add sugar and mix until creamy.
  4. Add eggs one at a time, mixing just until combined.
  5. Blend in sour cream, dissolved espresso, and vanilla extract.
  6. Pour filling over crust and smooth the top.
  7. Bake for 50–55 minutes, until edges are set and center slightly jiggles.
  8. Cool completely, then refrigerate at least 4 hours before serving.

Notes

  • Use high-quality espresso powder for best flavor
  • Do not overmix to prevent cracks
  • Chill well before slicing or layering into cups
  • Works perfectly for mini cheesecakes or parfait cups