WHY MAKE IT
A little comfort, a lot of flavor.
A chocolate cookie crust and silky coffee filling for a make-ahead dessert. This guide breaks the recipe into practical steps, with a few details that help you get the texture and timing right.
Before you start
Room-temperature dairy reduces lumps. Avoid whipping air into the filling; overmixing and overbaking can cause cracks.
THE RECIPE
Creamy Espresso Cheesecake
12 servings · 25 minutes preparation · 75 minutes cooking · 480 minutes cooling, chilling or resting
Ingredients
Step-by-step instructions
- Heat the oven to 325°F (163°C). Grease a 9-inch springform pan and line its base. Crush cookies finely, mix with butter, and press into the base. Bake for 10 minutes.
- Dissolve espresso in hot water and let cool. Beat cream cheese and sugar on low speed until smooth. Mix in sour cream, espresso, and vanilla.
- Add eggs one at a time on low speed, stopping once incorporated. Pour over the crust and tap gently to release bubbles.
- Place a pan of hot water on the lower oven rack and the cheesecake on the middle rack. Bake 55–65 minutes, until edges are set and the center gently wobbles.
- Turn off the oven, open the door slightly, and cool inside for 1 hour. Cool on a rack for no more than 1 hour, then refrigerate at least 6 hours before slicing.
Kitchen notes
Room-temperature dairy reduces lumps. Avoid whipping air into the filling; overmixing and overbaking can cause cracks.
Storage & make-ahead
Chill at least 6 hours beyond the listed preparation and bake time. Refrigerate covered for up to 4 days. Freeze individual slices for up to 1 month.
An original recipe guide inspired by themes in our Pinterest research. Recipe has not been independently kitchen-tested. AI-generated image is illustrative; your finished dish may look different.
