Description
A decadent and creamy espresso cheesecake that combines rich coffee flavors with a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup espresso or strong coffee
- Optional: Chopped nuts (e.g., walnuts or pecans) for added texture
- Optional: Dark chocolate shavings as a topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to create a sturdy crust.
- In another bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition to ensure no lumps remain.
- Stir in the sour cream, vanilla extract, and espresso. Mix until fully combined and silky smooth.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Bake for about 60 minutes or until the edges are set and the center is slightly jiggly.
- Once baked, allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving for the best flavor and texture.
Notes
Serve topped with whipped cream or a drizzle of chocolate sauce. Pairs well with coffee or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg