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cake server lifting a slice of cheesecake off of a serving plate

Espresso Cheesecake

This espresso cheesecake recipe is rich, creamy, and delicious every time you make it--no water bath required!

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour
Chilling Time 8 hours
Total Time 1 hour 40 minutes
Servings 12
Author Kelsie

Ingredients

Crust

  • 24 chocolate sandwich cookies
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt

Filling

  • 1/3 cup heavy cream
  • 1/4 cup instant espresso powder
  • 4 8-ounce packages full fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/3 cup full fat sour cream
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 4 eggs at room temperature

Topping

Instructions

Crust

  1. Preheat the oven to 350 degrees.
  2. Spray a 9-inch springform pan with cooking spray. Place the pan on a large rimmed baking sheet (to catch any leaking butter) and set aside.
  3. Place the cookies in the bowl of a food processor and process until they form fine crumbs. Add the butter and salt and pulse a few times to combine. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
  4. Bake 10 to 12 minutes, until the crust is fragrant. Set on a wire rack to cool while you work on the filling.
  5. Turn the oven down to 325.

Filling

  1. Combine the heavy cream and espresso powder in a small bowl or glass measuring cup and stir to dissolve the espresso powder. Set aside.
  2. Place the cream cheese in a large mixing bowl and beat with an electric mixer until very smooth and creamy. Mix in the sugar to combine, then beat in the sour cream, vanilla, salt, and heavy cream-espresso mixture just to combine.
  3. Use a rubber spatula to scrape up from the bottom of the bowl and mix again briefly.
  4. Turn mixer to low and gradually beat in the eggs. Stop occasionally to scrape down the sides and bottom of the bowl. Mixture will seem a little thin after you add the eggs but that’s normal.
  5. Pour the cheesecake filling into the crust and again set the pan on a large rimmed baking sheet. Bake 50 to 75 minutes, until the edges are set and center of the cheesecake jiggles just a bit when you tap the side of the pan.
  6. Remove from the oven and set the cheesecake on a wire rack to cool completely. (Don’t remove the ring! Just let the cake cool in the pan.)
  7. Once the cheesecake has cooled fully to room temperature, cover with plastic wrap and refrigerate overnight. (Don’t worry about it if the cheesecake cracks. You’re going to cover it with whipped cream anyway.)

Topping

  1. When you’re ready to serve, make the topping.
  2. Beat the heavy cream until if begins to thicken. Add the powdered sugar and beat to stiff peaks, then mix in the vanilla. (The cream is at stiff peaks if you can pull the beaters out and the cream holds its shape rather than collapsing on itself.)
  3. Spread or pipe over the cheesecake and dust cocoa powder over the top, if desired.
  4. Run a knife around the edge of the cheesecake to loosen the ring, then remove the pan. Slice and serve.

Recipe Notes

  • Uneaten espresso cheesecake can be stored, covered, in the fridge for 3 or 4 days.
  • Slices can also be frozen, tightly wrapped, for up to 3 months.
  • The cheesecake needs to chill overnight so be sure to plan ahead.
  • Make sure that you beat your cream cheese thoroughly so your filling isn’t lumpy; be sure your cream cheese is fully at room temperature as well, so it’s easier to eliminate the lumps.