Chocolate Espresso Cheesecake Recipe
Cook Time: 2 hours
Prep Time: 30 minutes
Total Time: 2 hours 30 minutes
Description: This rich and indulgent Chocolate Espresso Cheesecake recipe is a decadent treat that comes from the renowned Debbie Fields. The combination of smooth cream cheese, bold espresso, and rich chocolate creates a dessert that’s truly unforgettable. Even without the glaze, this cheesecake stands out as one of the best you’ll ever taste. The crust is made with chocolate cookies, though you might prefer to use your own version if you’re not keen on the one provided.
Ingredients
For the Crust:
- 1 1/2 cups ground pecans
- 1 1/2 cups butter (melted)
For the Filling:
- 3/8 cup dark brown sugar
- 16 ounces cream cheese (softened)
- 1 cup sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons strong brewed coffee (cooled)
- 1 cup heavy cream
- 8 ounces semisweet chocolate (melted and cooled)
- 1/3 cup sour cream
- 1/3 cup additional melted semisweet chocolate (optional for drizzling)
For the Glaze (Optional):
- 1 cup semisweet chocolate (chopped)
- 1/4 cup heavy cream
Instructions
1. Prepare the Crust:
- In a mixing bowl, stir together the ground pecans and melted butter until well combined.
- Press the mixture evenly onto the sides and bottom of a springform pan to form the crust.
- Refrigerate the crust while you prepare the filling.
2. Add the Optional Chocolate Drizzle:
- If desired, drizzle 3 ounces of melted semisweet chocolate over the crust. This step is optional and not included in the original ingredient list.
3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the dark brown sugar, continuing to beat until fully incorporated.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, cooled coffee, and melted semisweet chocolate, blending thoroughly after each addition.
- Gently fold in the sour cream and heavy cream until the mixture is smooth and well combined.
4. Bake the Cheesecake:
- Preheat your oven to 300°F (150°C).
- Wrap the bottom of the springform pan with aluminum foil to prevent leaks, and place the pan in a larger baking dish. Fill the larger dish with hot water to create a water bath around the cheesecake.
- Bake in the preheated oven for 1 hour.
- Reduce the temperature to 275°F (135°C) and bake for an additional 1 hour.
- Further reduce the temperature to 250°F (120°C) and bake for another 30 minutes.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar. This helps prevent cracking.
5. Prepare the Glaze (Optional):
- In a microwave-safe bowl, combine the chopped semisweet chocolate and heavy cream. Heat in the microwave in 30-second intervals, stirring in between, until smooth and melted.
- Pour the warm glaze over the cooled cheesecake, spreading it evenly.
6. Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, remove the cheesecake from the springform pan and transfer to a serving plate.
Note: If you prefer a simpler version, you can skip the chocolate drizzle over the crust and omit the glaze. This cheesecake is still wonderfully rich and chocolatey without these extras.
Nutritional Information (Per Serving):
- Calories: 7576.6
- Total Fat: 629.4g
- Saturated Fat: 316g
- Cholesterol: 1741.1mg
- Sodium: 3412mg
- Carbohydrates: 490.8g
- Fiber: 73.2g
- Sugars: 287.4g
- Protein: 135.4g
Recipe Yield: 1 cheesecake
Servings: Varies depending on slice size
This Chocolate Espresso Cheesecake is the epitome of indulgence, perfect for special occasions or when you simply want to treat yourself to something extraordinary. Enjoy the rich layers of chocolate and espresso flavors, and delight in the creamy texture of this decadent dessert! 🍫🍰☕
