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Cheesecake is a beloved dessert that has captured the hearts of many with its smooth, creamy texture and endless flavor possibilities. From classic New York-style to fruity varieties, cheesecakes offer a versatile canvas for creativity in the kitchen. Among these delightful options, the Espresso Coffee Cheesecake stands out as a unique twist that particularly appeals to coffee enthusiasts. The rich, bold flavor of espresso combined with the velvety texture of cream cheese creates a dessert that is both indulgent and sophisticated.

Espresso Coffee Cheesecake

Indulge in the perfect blend of rich espresso and creamy cheesecake with this Espresso Coffee Cheesecake recipe! This delightful dessert features a chocolate graham cracker crust and a luxurious cream cheese filling, making it ideal for any gathering. Top it off with a whipped cream layer and dark chocolate shavings for an elegant finish. It's a treat that coffee lovers will adore! Try it now! #Cheesecake #Espresso #DessertRecipe #BakingLove #CoffeeLover
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Ingredients
  

For the crust:

1 ½ cups crushed chocolate graham crackers

½ cup unsalted butter, melted

¼ cup granulated sugar

For the espresso filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

¼ cup brewed espresso (cooled)

2 tablespoons all-purpose flour

1 tablespoon coffee liqueur (optional)

For the topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Dark chocolate shavings (for garnish)

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the crushed chocolate graham crackers, melted butter, and granulated sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes and let it cool completely.

    Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue beating until creamy. Add the vanilla extract, cooled espresso, sour cream, and coffee liqueur (if using) and mix until fully combined.

      Incorporate the eggs: Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix. Sprinkle the flour over the mixture and gently fold it in until smooth.

        Bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

          Chill the cheesecake: Remove the cheesecake from the oven and cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

            Prepare the topping: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake once it has set completely.

              Garnish and serve: Top with dark chocolate shavings for a decorative touch. Carefully remove the sides of the springform pan and slice the cheesecake into wedges. Enjoy your delightful Espresso Coffee Cheesecake!

                Prep Time: 20 minutes | Total Time: 8 hours | Servings: 12