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Coffee Cheesecake

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A rich and creamy Coffee Cheesecake with a chocolate crust that’s perfect for gatherings or quiet nights at home.

Ingredients

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  • 1½ cups crushed chocolate cookies (such as Oreos with filling removed or any plain chocolate cookie)
  • 5 tablespoons unsalted butter, melted
  • 24 oz (3 blocks) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder
  • 2 tablespoons hot water
  • ¼ teaspoon salt
  • 3 large eggs

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine the crushed chocolate cookies with melted butter in a bowl until evenly coated. Press it into the bottom of your prepared pan. Bake for about 10 minutes and let cool.
  3. Beat the softened cream cheese in a large bowl until smooth and free of lumps.
  4. Add granulated sugar and beat until fully combined and silky.
  5. Dissolve the espresso powder in hot water and add it along with sour cream, vanilla extract, and salt. Mix until well blended.
  6. Add eggs one at a time, mixing slowly and scraping down the sides after each addition.
  7. Pour the cheesecake batter over the cooled crust. Tap on the counter to release air bubbles.
  8. Bake for 55 to 65 minutes until the edges are set and the center is slightly jiggly.
  9. Turn off the oven and crack the door, letting the cheesecake sit inside for another hour.
  10. Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.

Notes

Serve topped with chocolate drizzle or whipped cream. Store in the refrigerator for up to 5 days.

Nutrition

Find it online: https://doughgirlbylea.com/coffee-cheesecake-recipe/

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