Ingredients
Scale
For the crust:
- 1½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 3 tbsp unsalted butter, melted
- Pinch of salt
For the espresso filling:
- 24 oz (680g) full-fat cream cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder (or finely ground espresso beans)
- ¼ cup (60ml) strong brewed coffee or espresso, cooled
- 2 tbsp all-purpose flour (optional, for stability)
For the mocha drizzle (optional):
- ¼ cup (45g) semi-sweet chocolate chips
- 1 tbsp heavy cream
- ½ tsp instant espresso powder
Instructions
- Prep: Preheat oven to 325°F (165°C). Grease a 9″ springform pan; wrap bottom in foil if using a water bath.
- Make crust: Mix cookie crumbs, melted butter, and salt. Press firmly into bottom of pan. Bake 8–10 minutes. Cool.
- Make filling: In a stand mixer, beat cream cheese and sugar until smooth (~3 min). Add eggs one at a time, mixing just until incorporated.
Dissolve espresso powder in cooled coffee; add to batter with vanilla (and flour, if using). Mix until smooth—do not overmix. - Bake: Pour filling over crust.
- Water bath method (recommended): Place pan in roasting pan filled with 1″ hot water. Bake 55–65 minutes until edges are set but center slightly jiggles.
- No water bath: Bake 50–60 minutes, then turn off oven, crack door, and let cool inside 1 hour to prevent cracks.
- Chill: Refrigerate at least 6 hours, preferably overnight.
- Drizzle: Melt chocolate, cream, and espresso powder together; stir until smooth. Drizzle over chilled cheesecake.
💡 Pro Tip: For extra coffee depth, brush cooled crust with 1 tbsp espresso before adding filling.
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 20 min | Cook Time: 60 min (+ cooling & chilling) | Total Time: 7+ hr
Servings: 12 | Calories: 340 | Net Carbs: 22g | Fats: 26g | Protein: 7g
Servings: 12 | Calories: 340 | Net Carbs: 22g | Fats: 26g | Protein: 7g