I just pulled a Chocolate Espresso Cheesecake Recipe out of the oven and it’s so outrageously creamy with a bitter coffee punch that I’m not even pretending to share.

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I’m obsessed with this Chocolate Espresso Cheesecake Recipe because it hits nasty coffee and dark chocolate notes without pretending to be delicate. I love the dense, creamy weight of 24 oz (680 g) cream cheese, softened (three 8 oz) packages) and the bitter snap from 8 oz (225 g) semisweet chocolate, chopped (for ganache).

Cheesecake With Chocolate Ganache drips like it’s guilty of something. And the espresso punches through so you actually taste both chocolate and coffee, not just one.

It’s bold, a little messy, and refuses to be dainty. I want a fork.

Now. Right into that glossy, fudgy top.

No regrets, no sharing. Bring it.

Ingredients

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Chocolate cookie crumbs — crunchy chocolate base, adds texture and nostalgia.
Plus melted butter — helps crumbs stick, gives rich mouthfeel.
Basically cream cheese — ultra creamy, tangy backbone for the cake.
Sugar — sweetens things and smooths the batter’s edge.
Cocoa powder — deep chocolate notes, slightly bitter and intense.
Flour — gives structure so slices hold their shape.
Espresso dissolved — wakes up chocolate, adds an adult coffee kick.
Eggs — set the cheesecake, give it that dense creaminess.
Sour cream — adds tang and silkier, less dense texture.
Heavy cream in batter — makes it richer and silkier.
Vanilla extract — warm, familiar flavor that ties things together.
Salt — brightens the chocolate and balances the sweet.
Semisweet chocolate for ganache — glossy, intense chocolate top layer.
Heavy cream for ganache — makes the ganache smooth and luxurious.
Optional espresso in ganache — subtle coffee note, not overpowering.
Chocolate shavings or cocoa — pretty finish and extra chocolate punch.

Ingredient Quantities

1 1/2 cups (150 g) chocolate cookie crumbs (about 15 Oreo cookies, filling removed)

5 tbsp (70 g) unsalted butter, melted

24 oz (680 g) cream cheese, softened (three 8 oz packages)

1 cup (200 g) granulated sugar

3/4 cup (65 g) unsweetened cocoa powder, sifted

3 tbsp all purpose flour

2 tbsp instant espresso powder dissolved in 1 tbsp hot water

3 large eggs, room temp

1 cup (240 g) sour cream, room temp

1/2 cup (120 ml) heavy cream, room temp

1 tsp vanilla extract

1/2 tsp fine salt

8 oz (225 g) semisweet chocolate, chopped (for ganache)

1/2 cup (120 ml) heavy cream (for ganache)

1 tsp instant espresso powder (optional, for ganache)

Chocolate shavings or cocoa powder for garnish, optional

How to Make this

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1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with foil so water wont leak in, and grease the inside lightly.

2. Make the crust: combine 1 1/2 cups (150 g) chocolate cookie crumbs with 5 tbsp (70 g) melted unsalted butter until it looks like wet sand. Press evenly into the bottom of the pan and slightly up the sides. Chill in fridge while you make the filling.

3. Beat 24 oz (680 g) softened cream cheese with 1 cup (200 g) granulated sugar until smooth and no lumps remain. Scrape the bowl often, cause lumps ruin the texture.

4. Add 3/4 cup (65 g) sifted unsweetened cocoa powder and 3 tbsp all purpose flour, mix until incorporated. Stir in 2 tbsp instant espresso powder dissolved in 1 tbsp hot water and 1 tsp vanilla extract.

5. Add the eggs one at a time, mixing on low speed after each just until combined. Overbeating will add air and cause cracks, so go gentle.

6. Fold in 1 cup (240 g) room temp sour cream, 1/2 cup (120 ml) room temp heavy cream, and 1/2 tsp fine salt. Scrape down the bowl and give it one final gentle mix so everything is uniform.

7. Pour the batter into the chilled crust, tap the pan a few times to release big air bubbles. Place the foil-wrapped pan in a larger roasting pan, pour hot water into the roasting pan until it reaches about halfway up the springform side to create a water bath.

8. Bake for about 55 to 70 minutes until the edges are set and the center still jiggles slightly when you gently shake the pan. Turn the oven off, crack the oven door and let the cake cool in the oven for 1 hour. Then remove, run a thin knife around the edge to prevent sticking, and chill in the fridge at least 6 hours or overnight.

9. Make the ganache: heat 1/2 cup (120 ml) heavy cream with 1 tsp instant espresso powder (optional) until just simmering, pour over 8 oz (225 g) chopped semisweet chocolate. Let sit 2 minutes then stir until smooth and glossy. Cool slightly so it thickens but is still pourable, then pour over chilled cheesecake. Garnish with chocolate shavings or a dusting of cocoa powder if you want.

10. Chill another 30 minutes so ganache sets, then release the springform, slice with a hot, clean knife (wipe between cuts) and serve. Store leftovers covered in the fridge up to 4 days.

Equipment Needed

1. 9-inch springform pan (wrap with foil for a water bath)
2. Roasting pan large enough to hold the springform and water bath
3. Electric mixer or stand mixer with paddle attachment
4. Mixing bowls (one large for batter, one medium for crust)
5. Rubber spatula and a sturdy wooden spoon or silicone whisk
6. Measuring cups and spoons plus a kitchen scale for accuracy
7. Saucepan or microwave-safe bowl for heating cream and dissolving espresso
8. Offset or chef knife and a cutting board for chopping chocolate and slicing the cake

FAQ

Can I bake this cheesecake without a water bath, and will it crack? Yes you can skip the water bath, but it's more likely to crack. To reduce cracking if you don't use one, bake at a low temp, avoid overmixing, and cool the oven with the door cracked for 30 minutes before taking it out.

How do I fix a cracked top? Small cracks are easy to hide. Gently spread the ganache over the top and into the crack or dust with cocoa powder and chocolate shavings. For big cracks, serve slices topped with whipped cream or berries so nobody notices.

Can I make this ahead of time and freeze it? Yes, you can make it ahead. Refrigerate for up to 3 days. For longer storage wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before adding ganache and serving.

Why is my cheesecake grainy or dense? That's usually from cold ingredients or overmixing. Make sure cream cheese eggs and cream are room temp, beat until smooth but don't whip in excess. Sifting the cocoa and gently folding helps keep it smooth.

Can I use different cookies for the crust or dairy-free substitutes? Absolutely. Chocolate wafers, graham crackers or gluten free cookies work. For dairy-free swap butter for vegan butter and use dairy-free cream cheese and cream. Texture may change a bit but flavor will still be great.

How do I get a glossy ganache and make it pourable? Heat the cream until just simmering then pour over chopped chocolate, let sit 1 minute, then stir until smooth. If it's too thick warm it gently or add a tablespoon more cream. If you want espresso flavor, stir the optional instant espresso into the cream before pouring.

Chocolate Espresso Cheesecake Recipe Substitutions and Variations

Chocolate cookie crumbs (1 1/2 cups) -> Graham cracker crumbs or chocolate graham crumbs, same volume. Gives a more buttery, less-chocolatey crust, so add 1 extra tbsp melted butter if you want it richer.
Cream cheese (24 oz) -> Mascarpone or Neufchâtel, same weight. Mascarpone makes it silkier and a bit richer; Neufchâtel is lower fat so texture might be slightly less dense, but still good.
Instant espresso powder (2 tbsp dissolved) -> 2 tbsp strong brewed espresso or 1 tbsp espresso extract. If you use brewed espresso, reduce the added water in the batter by the same amount so batter isn’t too loose.
Sour cream (1 cup) or heavy cream -> Full fat Greek yogurt, same volume. It adds tang like sour cream, but may be a touch thicker so whisk it first; for the ganache heavy cream replacement, use coconut cream for a dairy free option, same volume, and add 1 tsp honey or sugar if you want it sweeter.

Pro Tips

1) Warm the cream cheese and eggs to room temp, seriously. If the cream cheese is even a little cold you’ll get tiny lumps and overmix trying to fix them. Cut blocks into chunks so they soften faster, and zap eggs for 10-15 seconds if your kitchen is cold.

2) Don’t overbeat the batter. Mix slowly and stop when it looks mostly smooth. Too much air means cracks and a spongey texture, so be gentle, trust me you’ll thank me later.

3) Protect the springform pan well in the water bath. Wrap foil twice around the outside and check for gaps with a finger before filling the outer pan. If water sneaks in it ruins the crust and makes the cake soggy.

4) Chill fully before ganache. Let the cheesecake cool overnight if you can, then warm the ganache just enough so it pours smooth. If the ganache is too hot it’ll melt the top, too cool and it wont spread. Test a spoonful on the edge then pour.

Chocolate Espresso Cheesecake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just pulled a Chocolate Espresso Cheesecake Recipe out of the oven and it’s so outrageously creamy with a bitter coffee punch that I’m not even pretending to share.

Servings

servings

Calories

602

kcal

Equipment: 1. 9-inch springform pan (wrap with foil for a water bath)
2. Roasting pan large enough to hold the springform and water bath
3. Electric mixer or stand mixer with paddle attachment
4. Mixing bowls (one large for batter, one medium for crust)
5. Rubber spatula and a sturdy wooden spoon or silicone whisk
6. Measuring cups and spoons plus a kitchen scale for accuracy
7. Saucepan or microwave-safe bowl for heating cream and dissolving espresso
8. Offset or chef knife and a cutting board for chopping chocolate and slicing the cake

Ingredients

1 1/2 cups (150 g) chocolate cookie crumbs (about 15 Oreo cookies, filling removed)
5 tbsp (70 g) unsalted butter, melted
24 oz (680 g) cream cheese, softened (three 8 oz packages)
1 cup (200 g) granulated sugar
3/4 cup (65 g) unsweetened cocoa powder, sifted
3 tbsp all purpose flour
2 tbsp instant espresso powder dissolved in 1 tbsp hot water
3 large eggs, room temp
1 cup (240 g) sour cream, room temp
1/2 cup (120 ml) heavy cream, room temp
1 tsp vanilla extract
1/2 tsp fine salt
8 oz (225 g) semisweet chocolate, chopped (for ganache)
1/2 cup (120 ml) heavy cream (for ganache)
1 tsp instant espresso powder (optional, for ganache)
Chocolate shavings or cocoa powder for garnish, optional

Directions

Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with foil so water wont leak in, and grease the inside lightly.
Make the crust: combine 1 1/2 cups (150 g) chocolate cookie crumbs with 5 tbsp (70 g) melted unsalted butter until it looks like wet sand. Press evenly into the bottom of the pan and slightly up the sides. Chill in fridge while you make the filling.
Beat 24 oz (680 g) softened cream cheese with 1 cup (200 g) granulated sugar until smooth and no lumps remain. Scrape the bowl often, cause lumps ruin the texture.
Add 3/4 cup (65 g) sifted unsweetened cocoa powder and 3 tbsp all purpose flour, mix until incorporated. Stir in 2 tbsp instant espresso powder dissolved in 1 tbsp hot water and 1 tsp vanilla extract.
Add the eggs one at a time, mixing on low speed after each just until combined. Overbeating will add air and cause cracks, so go gentle.
Fold in 1 cup (240 g) room temp sour cream, 1/2 cup (120 ml) room temp heavy cream, and 1/2 tsp fine salt. Scrape down the bowl and give it one final gentle mix so everything is uniform.
Pour the batter into the chilled crust, tap the pan a few times to release big air bubbles. Place the foil-wrapped pan in a larger roasting pan, pour hot water into the roasting pan until it reaches about halfway up the springform side to create a water bath.
Bake for about 55 to 70 minutes until the edges are set and the center still jiggles slightly when you gently shake the pan. Turn the oven off, crack the oven door and let the cake cool in the oven for 1 hour. Then remove, run a thin knife around the edge to prevent sticking, and chill in the fridge at least 6 hours or overnight.
Make the ganache: heat 1/2 cup (120 ml) heavy cream with 1 tsp instant espresso powder (optional) until just simmering, pour over 8 oz (225 g) chopped semisweet chocolate. Let sit 2 minutes then stir until smooth and glossy. Cool slightly so it thickens but is still pourable, then pour over chilled cheesecake. Garnish with chocolate shavings or a dusting of cocoa powder if you want.
Chill another 30 minutes so ganache sets, then release the springform, slice with a hot, clean knife (wipe between cuts) and serve. Store leftovers covered in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.