Description
A rich, velvety coffee-flavored cheesecake with a chocolate cookie crust, swirled with ganache and topped with optional whipped cream. The perfect treat for coffee and dessert lovers alike.
Ingredients
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup strong brewed espresso or cold brew coffee
1/3 cup chocolate ganache or chocolate syrup
Whipped cream (optional)
Cocoa powder (optional)
Chocolate shavings (optional)
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix chocolate cookie crumbs and melted butter until combined like wet sand.
3. Press crust into the bottom of the springform pan firmly and set aside.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing gently after each addition.
6. Stir in vanilla extract and sour cream until combined.
7. Divide the batter in half. Mix espresso or cold brew into one half until fully blended.
8. Pour the plain batter over the crust, then gently layer the coffee batter on top.
9. Swirl the batters together with a skewer or knife in a figure-eight motion.
10. Drizzle ganache or syrup over the top and swirl lightly.
11. Bake for 55–65 minutes, until edges are set but center still jiggles slightly.
12. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
13. Transfer to the fridge and chill for at least 4 hours or overnight.
14. Before serving, garnish with whipped cream, cocoa powder, or chocolate shavings as desired.
15. Slice using a warm knife for clean edges and serve.
Notes
Make sure cream cheese is at room temperature to avoid lumps.
Avoid overmixing the eggs to reduce chances of cracking.
For best flavor, use freshly brewed espresso or strong cold brew coffee.
Chilling overnight improves texture and flavor depth.
For clean slices, run a knife under hot water and wipe between cuts.