Go Back
–+ servings
Coffee Cheesecake

Decadent Coffee Cheesecake with Rich Chocolate Swirl

Indulge in this Coffee Cheesecake featuring a smooth creamy base enhanced by espresso and finished with a rich chocolate swirl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Chocolate Cookie Crumbs Use gluten-free cookies for a gluten-free version.
  • 1/4 cup Unsalted Butter, Melted Coconut oil can be used for dairy-free.
For the Cheesecake Filling
  • 16 oz Cream Cheese Ensure it's at room temperature.
  • 1 cup Granulated Sugar Sugar substitutes can be used for a keto twist.
  • 3 Large Eggs Should be at room temperature.
  • 1 tbsp Vanilla Extract Opt for high-quality extract.
  • 1/2 cup Sour Cream Greek yogurt is a great substitute.
  • 1 cup Strong Brewed Espresso or Cold Brew Coffee Instant coffee works in a pinch.
For Topping and Garnish
  • 1/2 cup Chocolate Ganache or Chocolate Syrup Use homemade or store-bought for convenience.
  • 1 cup Whipped Cream Can be omitted for a lighter dish.
  • to taste Cocoa Powder or Chocolate Shavings Optional garnish.

Equipment

  • 9-inch springform pan
  • Electric mixer
  • mixing bowls

Method
 

Step-by-Step Instructions for Creamy Coffee Cheesecake
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Combine chocolate cookie crumbs with melted butter and press firmly into the bottom of the pan.
  2. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Incorporate each egg one at a time, then stir in vanilla extract and sour cream.
  3. Divide the batter into two bowls. In one, fold in the brewed espresso until combined.
  4. Pour the plain batter into the crust, followed by the coffee-flavored batter. Swirl the two batters together for a marbled effect.
  5. Drizzle chocolate ganache over the top and swirl lightly into the batter.
  6. Bake for 55-65 minutes until edges are set but center jiggles slightly. Cool in the oven with door cracked for one hour.
  7. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  8. Before serving, top with whipped cream and sprinkle with cocoa powder or chocolate shavings if desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 90mgSodium: 350mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 600IUCalcium: 100mgIron: 1mg

Notes

Room temperature ingredients help in achieving a smooth texture. Avoid overmixing to prevent cracks in the cheesecake during baking. Refrigerate overnight for best flavor and texture.

Tried this recipe?

Let us know how it was!