Print

Espresso Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a rich and creamy espresso cheesecake with a crunchy biscuit crust and warm caramel drizzle.

Ingredients

Scale
  • 2 cups cream cheese
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/2 cup espresso, cooled
  • 1 cup biscuit crumbs
  • 1/2 cup caramel sauce

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Mix cream cheese and sugar until smooth.
  3. Incorporate eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Fold in heavy cream and cooled espresso until fully combined.
  5. Prepare the crust by layering the biscuit crumbs in a dish.
  6. Combine the cheesecake mixture over the crumbs, then spread evenly.
  7. Bake for 45-50 minutes until the center is just set.
  8. Cool at room temperature for at least 1 hour and drizzle with warm caramel sauce before serving.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for later enjoyment. Use a springform pan for easy removal.

Nutrition

Find it online: https://doughgirlbylea.com/espresso-cheesecake/

Scroll to Top