Coffee Cheesecake

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Coffee cheesecake is a smooth and creamy espresso cheesecake with an espresso chocolate cookie crust, topped with an easy chocolate coffee ganache and shaved chocolate.

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Preheat the oven to 325 F (163 C). Lightly grease and line the bottom of the springform pan. If you would like, line the sides of the cheesecake pan as well.

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Press the chocolate cookie crust along the bottom of a 9” springform pan. Place the springform pan inside of a 10” cake pan. This takes the place of foil for the water bath. Chill in the fridge while making the cheesecake filling.

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In a mixing bowl beat the cream cheese on low until very smooth. Scrape the bowl as needed. On low, beat in the sugar until well combined. On low, beat in the espresso mixture and vanilla extract until smooth and well combined. On the lowest speed, mix in the eggs, one at a time until combined.

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Pour the creamy espresso cheesecake filling into the prepared chocolate coffee cookie crust. Carefully place the roasting pan with the cheesecake into the oven to bake for 65 - 75 minutes.

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After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour. After 1 hour, remove the cheesecake from the oven, the water bath and the larger 10 inch cake pan. Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Chill for 6 hours.

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Pour the chocolate chips or chopped chocolate into a mixing bowl. Pour the heated espresso heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Using a spoon or spatula, gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream.

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Pour and spread the cooled, but still pourable ganache over the cold coffee cheesecake. Top with chocolate shavings and return to the fridge for 15 - 20 minutes to set the ganache. Enjoy!

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Coffee Cheesecake

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