Ingredients

Scale

For the Crust:

1 ½ cups chocolate graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
2 tbsp espresso powder
3 large eggs
½ cup sour cream
½ cup heavy cream

For the Espresso Ganache Topping:

½ cup heavy cream
4 oz semi-sweet chocolate, finely chopped
1 tsp espresso powder

Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, mix the chocolate graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to compact the crust firmly. Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla extract and espresso powder, mixing until well incorporated. One at a time, add the eggs, beating on low speed after each addition to avoid overmixing. Finally, mix in the sour cream and heavy cream until the batter is smooth.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust, spreading it evenly. Wrap the outside of the springform pan with aluminum foil to prevent leaks, then place it in a larger baking pan. Pour hot water into the larger pan to create a water bath, ensuring it reaches about halfway up the sides of the cheesecake pan. Bake for 55-60 minutes, or until the center is slightly jiggly but set. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.

Step 4: Chill the Cheesecake

After the cheesecake has cooled slightly, cover it with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight. This allows the flavors to develop and ensures a firm texture.

Step 5: Make the Espresso Ganache

Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and espresso powder, stirring until smooth and glossy. Let it cool slightly before pouring it over the chilled cheesecake.

Step 6: Serve and Enjoy

Once the ganache has set, remove the cheesecake from the springform pan and slice into even pieces. Serve chilled and enjoy the rich espresso-infused flavors.

Prep Time: 25 minutes
Chill Time: 4-6 hours
Cook Time: 1 hour

Nutrition

Calories: 420
Sugar: 28g
Fat: 29g
Carbohydrates: 35g
Fiber: 1g
Protein: 7g