Best 9 Espresso Cheesecake Recipes

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Indulge in a symphony of flavors with our irresistible Espresso Cheesecake, a delightful dessert that harmonizes the rich, bold notes of espresso with the creamy, velvety texture of cheesecake. This culinary masterpiece features a graham cracker crust that provides a sturdy base for the luscious filling, made with a combination of cream cheese, sugar, eggs, sour cream, and, of course, a shot of espresso. Topped with a layer of espresso whipped cream, this cheesecake is a perfect balance of sweet and bitter, leaving your taste buds tantalized. But that's not all! This article presents a collection of diverse cheesecake recipes that will satisfy any sweet craving. From the classic New York Cheesecake to the tangy Key Lime Cheesecake, each recipe offers a unique flavor profile that will transport you to culinary heaven. Whether you're a cheesecake aficionado or a novice baker, this comprehensive guide will equip you with the knowledge and techniques to create these delectable desserts at home.

Let's cook with our recipes!

ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE



Espresso and Chocolate Swirl Cheesecake image

Categories     Cake     Coffee     Food Processor     Mixer     Chocolate     Dessert     Bake     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 13

Crust
1 9-ounce package chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
Filling
2 tablespoons instant espresso powder
1 tablespoon water
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 tablespoon finely ground coffee
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
  • For filling:
  • In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
  • Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
  • Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
  • Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.

CHOCOLATE ESPRESSO CHEESECAKE



Chocolate Espresso Cheesecake image

I believe I got this from Debbie Fields' TV show. It's the absolute best cheesecake I've ever had, even without the glaze. To respond to a review, I actually made this with a chocolate cookie crust (sorry, I don't have a recipe), so I can't comment on whether the recipe for the crust is good or not. Since the reviewer thought it was horrible, maybe you should try your own chocolate cookie crust instead. I posted the recipe like it was written by Mrs. Fields, but it didn't sound like one I wanted to try.

Provided by Bliss

Categories     Cheesecake

Time 2h30m

Yield 1 cheesecake

Number Of Ingredients 13

1 1/2 cups ground pecans
1 1/2 cups chocolate wafers
3/8 cup butter
16 ounces cream cheese, room temp
1 cup dark brown sugar
4 large eggs, room temp
1 cup sour cream
2 teaspoons vanilla
8 ounces semisweet chocolate
1/3 cup espresso
1/3 cup heavy cream
1 tablespoon sugar
3 ounces semisweet chocolate

Steps:

  • Crust: Stir together ingredients.
  • Press on sides of springform pan and refrigerate.
  • Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
  • Filling: Cream cream cheese.
  • Add brown sugar.
  • Add eggs, one at a time, beating well.
  • Add vanilla, coffee, cooled chocolate, and sour cream, separately.
  • Blend after each addition.
  • Place the cheesecake in water bath with foil around pan.
  • Bake at 300F for 1 hr.;.
  • reduce to 275F for 1 hr; reduce to 250F for 30 minute.
  • Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
  • Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
  • But I promise you, this is the best chocolate cheesecake I've ever eaten.

ESPRESSO CHOCOLATE CHEESECAKE HARRIS



Espresso Chocolate Cheesecake Harris image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Freeze/Chill     Cream Cheese     Chill     Sour Cream     Gourmet

Yield Makes 1 cake

Number Of Ingredients 14

For crust
1 1/2 cups finely ground chocolate wafers (about 26)
3/4 stick (6 tablespoons) unsalted butter, melted
For filling
4 large eggs
3/4 cup sugar
1 1/2 pounds cream cheese, softened
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons instant espresso powder
12 ounces fine-quality bittersweet chocolate (not unsweetened), melted and cooled
1/2 cup chilled heavy cream, whipped into soft peaks
Garnish: bittersweet and milk chocolate curls

Steps:

  • Make crust:
  • Preheat oven to 325°F. and butter a 9-inch springform pan.
  • In a bowl stir together wafer crumbs and butter. Press mixture onto bottom and 1 inch up side of pan. Bake crust in middle of oven 10 minutes and cool in pan on a rack.
  • When crust is cool, wrap pan in foil by putting in middle of am 18-inch square of heavy-duty foil and crimping foil around bottom and up side of pan to secure.
  • Make filling:
  • In a large bowl with an electric mixer beat eggs with sugar until light and fluffy. Add cream cheese and beat until smooth. Sift cornstarch into mixture and add 1 teaspoon vanilla and sour cream. Beat filling until smooth and transfer 2 cups to a small bowl.
  • In a small cup stir together espresso powder and remaining tablespoon vanilla, stirring until espresso powder is dissolved. Stir espresso mixture into filling in small bowl.
  • Add chocolate to filling in large bowl, stirring until combined well, and fold in whipped cream. Pour chocolate filling into crust. Spoon espresso filling evenly over chocolate filling and spread to form an even layer, being careful not to mix layers.
  • Put springform pan in a larger shallow baking pan and pour enough hot water to reach halfway up side of springform pan. Bake cheesecake in middle of oven 1 1/2 hours. Turn off oven and let cheesecake stand 15 minutes with oven door closed. Transfer cheesecake in pan to a rack and cool completely. Chill cheesecake, covered, at least 1 day and up to 2. Run a thin knife around edge of pan and remove side.
  • Garnish cheesecake with chocolate curls. To serve, cut cheesecake with a sharp knife dipped in hot water.

ESPRESSO CHEESECAKE



Espresso Cheesecake image

Provided by Gesine Bullock-Prado

Categories     Cookies     Coffee     Mixer     Egg     Dessert     Bake     Cream Cheese     Vanilla     Spring     Party     Potluck     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield one large 8-inch cheesecake or eight mini-springform cheesecakes

Number Of Ingredients 12

Cookie crust
2 cups chocolate wafer cookies or Oreos, processed until very fine
1/2 pound (2 sticks) unsalted butter, melted
Cheese filling
1 1/4 pounds cream cheese, softened
3/4 cup sugar
1/4 cup fresh espresso grounds (don't use soggy, used grounds. Grind fresh beans into a fine powder and add this directly to the batter.)
3 large eggs plus 1 egg yolk
1 cup brewed coffee
1 tablespoon instant espresso added to the coffee
1/2 teaspoon vanilla extract
1 1/2 tablespoons all-purpose flour

Steps:

  • Crust
  • Preheat oven to 350°F.
  • Place the cookies in a small bowl, drizzle the butter over them, and stir, making sure the crumbs are evenly coated with butter.
  • Place the cookie crumbs in an ungreased 9-inch spring-form pan. With your hands, pat and spread the crumbs evenly over the bottom and about 2 inches up the sides of the pan. Bake in the center of the oven for 5 minutes. Remove and set aside to cool to room temperature.
  • Lower the oven temperature to 200°F.
  • Filling
  • Place the cream cheese and sugar in the bowl of an electric mixer and, with the whisk attachment, beat on high until smooth. Add the espresso grounds and mix until incorporated.
  • Add the eggs one at a time, beating until each is completely incorporated. Add the egg yolk.
  • Add the coffee mixture, vanilla, and flour. Mix until smooth and all ingredients are well incorporated.
  • Pour the filling into the cooled crust and bake in the center of the oven for a few hours&151;;at least two hours, and maybe as long as four hours.
  • You can check for doneness by giving the pan a little shake. If it wobbles like it's still very liquid in the center, keep going. This could take hours. But I'm betting you want a cheesecake with a creamy-smooth consistency and no cracks. So just wait. If you give the cheesecake a shimmy and it jiggles just a little in the middle but otherwise seems nice and firm, turn off the oven but leave the cheesecake inside to cool slowly. Then remove the cheesecake from the oven and set aside to cool completely in the pan.
  • Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.

ESPRESSO CHOCOLATE CHEESECAKE WITH DARK RUM



Espresso Chocolate Cheesecake with Dark Rum image

Provided by Food Network

Number Of Ingredients 13

2 cups chocolate cookies
1 cup hazelnuts
1 stick butter, melted
1/4 cup sugar
1 1/2 cups of heavy cream
3 tablespoons cocoa powder
3 tablespoons espresso powder (you can use instant coffee)
1/8 teaspoon salt
2 pounds cream cheese, softened
1/2 cup dark rum
1 1/4 cups sugar
1 pound chocolate melted - bittersweet chocolate should be cooled to warm
4 eggs

Steps:

  • Preheat the oven to 350 degrees. For the crust, grind the chocolate cookies and hazelnut with the sugar into a coarse crumb. Add the melted butter and combine. Press into the bottom of a 9-inch spring form pan. Bake crust for 10 minutes until set and place on a rack to cool. Once the crust is cool, wrap the outside of the pan in a double layer of aluminum foil to seal it. To make the water bath for baking the cake, place the spring form pan in a roasting pan and fill the roasting pan with water until it reaches half way up the side of the spring form pan. For the Espresso Chocolate Cream, heat 1/2 cup cream and add cocoa, espresso and salt. Whisk until smooth, let cool and add remaining cream and rum. Beat the cream cheese in an electric mixer until smooth and fluffy. Add sugar and beat well. Mix in melted chocolate and, once incorporated, add espresso cream mixture. Mix thoroughly, making sure there are no clumps. Add eggs 1 at a time. Pour mixture into crust resting in the water bath. Bake for 1 hour and 15 minutes and then turn off oven and leave cake in for another hour. Cool and chill, at least overnight.;

CHOCOLATE-GLAZED ESPRESSO CHEESECAKE



Chocolate-Glazed Espresso Cheesecake image

Number Of Ingredients 1

1 dash blah

Steps:

  • 4. In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine. 5. BAKE THE CHEESECAKE: Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1½ hours. 6. Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan. 7. MAKE THE GLAZE: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving. Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.

ESPRESSO RICOTTA CHEESECAKE



Espresso Ricotta Cheesecake image

Provided by Food Network

Yield 10 servings

Number Of Ingredients 12

48 amaretti cookies
1/2 cup graham cracker crumbs
1 stick butter, melted
2 tablespoons gelatin
4 tablespoons cold water
1/4 cup sugar
1/2 cup strong espresso coffee
1 15-ounce container ricotta cheese
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
Pinch cinnamon
1 tablespoon toasted almonds

Steps:

  • Preheat oven to 400 degrees. Butter a 10-inch springform pan.
  • Using a rolling pin crush amaretti cookies to fine crumbs. Set aside 1/2 cup of crumbs and transfer remaining crumbs to a bowl; add graham crackers and stir in melted butter. Press crumb mixture on bottom and halfway up sides of springform pan. Bake 5 minutes; cool completely.
  • In a small bowl sprinkle gelatin over cold water and let soften. In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until smooth. Stir in vanilla. In a chilled bowl whip 1/2 cup of the cream to stiff peaks; fold into coffee mixture. Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture. Smooth top. Chill overnight.
  • To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining 1/4 cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.

ESPRESSO CHEESECAKE BARS



Espresso Cheesecake Bars image

This pretty layered bar has a sweet cream-cheese filling atop a mocha-flavored crushed-cookie crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 25

Number Of Ingredients 7

1 1/2 cups chocolate cookie crumbs
1 teaspoon instant espresso coffee powder
1/4 cup butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
  • Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
  • Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.

Nutrition Facts : Calories 85, Carbohydrate 7 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 4 g

ESPRESSO-HAZELNUT CHEESECAKE



Espresso-Hazelnut Cheesecake image

Categories     Cake     Coffee     Mixer     Dairy     Nut     Dessert     Bake     Cream Cheese     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 14

Number Of Ingredients 17

Crust
8 1/2 ounces butter biscuit cookies
1/2 cup hazelnuts, toasted, husked
2 tablespoons sugar
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted
Filling
2 pounds cream cheese, room temperature
1 1/4 cups sugar
4 large eggs
1 cup sour cream
1/2 cup plus 2/3 cup chilled whipping cream
3 tablespoons instant espresso powder
2 tablespoons warm water
2 teaspoons vanilla extract
3/4 cup hazelnuts, toasted, husked, coarsely chopped
Chocolate-covered espresso beans

Steps:

  • For crust:
  • Preheat oven to 350°F. Generously butter bottom and sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with double layer of foil. Finely grind cookies, hazelnuts, sugar and cinnamon in processor. Add butter; process until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill while preparing filling.
  • For filling
  • Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating just until blended and scraping down sides of bowl after each addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder and 2 tablespoons warm water in small bowl until powder dissolves. Add to filling and beat until blended. Beat in vanilla. Stir in nuts.
  • Pour filling into prepared pan. Place pan in large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Bake cake until top is puffed and center is almost set, about 1 hour 15 minutes. Turn off oven; open door slightly. Let cake stand in oven with door ajar 1 hour. Remove pan from water; transfer to rack. Cool. Wrap in foil and chill overnight. (Can be made 3 days ahead. Keep chilled).
  • Run small knife around sides of pan to loosen cheesecake. Remove pan sides. Beat 2/3 cup cream in medium bowl until stiff peaks form. Spoon whipped cream into pastry bag fitted with large star tip; pipe around top edge of cake. Garnish with chocolate-covered espresso beans.

Tips:

  • Use high-quality ingredients, especially the espresso and cream cheese.
  • Make sure the cream cheese is at room temperature before using it so that it mixes smoothly.
  • Don't overbeat the cream cheese mixture or the cheesecake will be dense and dry.
  • Bake the cheesecake in a water bath to prevent it from cracking.
  • Chill the cheesecake for at least 4 hours before serving to allow the flavors to meld.

Conclusion:

This espresso cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its rich espresso flavor and creamy texture, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this espresso cheesecake a try.

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