Description
A luscious cheesecake combining creamy cream cheese and bold espresso flavors, perfect for gatherings or a quiet evening at home.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup brewed espresso, cooled
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 325°F (163°C) and grease your springform pan.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan.
- Beat cream cheese with sugar until smooth.
- Pour in cooled espresso and vanilla, mixing well.
- Add sour cream and incorporate fully.
- Add eggs one at a time, mixing on low after each.
- Carefully pour the filling over the crust and smooth the surface.
- Bake for 55 to 60 minutes until slightly jiggly in the center.
- Turn off the oven and let cool inside with the door ajar for an hour.
- Refrigerate for at least 4 hours or overnight.
- Whip heavy cream and spread over the cheesecake, then garnish with chocolate shavings.
Notes
This cheesecake is even better the day after it’s made. Store leftovers properly to enjoy later.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg