Description
A rich and creamy cheesecake that combines the flavors of chocolate and robust coffee, perfect for any gathering.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso or strong coffee
- Chocolate ganache for drizzling
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, cocoa powder, vanilla extract, and brewed espresso until fully incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for about 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for an hour before removing from the oven.
- Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with chocolate ganache.
Notes
Serve chilled with a dollop of whipped cream for extra sweetness. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American