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Mocha Cheesecake Delight

A luscious chocolate espresso cheesecake with a velvety ganache topping — the perfect indulgent dessert for coffee and chocolate lovers alike.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 8 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Crust
  • 2 cups chocolate graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp sugar
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.25 cup brewed espresso cooled
  • 0.25 cup unsweetened cocoa powder
  • 4 oz semisweet chocolate melted
Ganache
  • 0.5 cup heavy cream
  • 4 oz semisweet chocolate chopped
  • 1 tsp instant espresso powder
  • 1 tbsp unsalted butter for shine

Equipment

  • Mixing bowls
  • Springform pan
  • Hand mixer or stand mixer
  • Saucepan

Method
 

  1. Preheat oven to 325°F (163°C). Mix crumbs, butter, and sugar; press into a 9-inch springform pan and bake for 10 minutes.
  2. Beat cream cheese until smooth. Add sugar and beat until combined.
  3. Add sour cream, vanilla, espresso, cocoa powder, and melted chocolate. Mix until smooth.
  4. Add eggs one at a time, mixing on low speed until just combined.
  5. Pour filling over crust. Bake 55–65 minutes until edges are set and center slightly jiggles.
  6. Cool in oven with door cracked for 1 hour, then cool completely and refrigerate at least 6 hours.
  7. Heat cream until simmering; pour over chopped chocolate, espresso powder, and butter. Stir until smooth.
  8. Spread ganache over chilled cheesecake and refrigerate 30 minutes before serving.

Notes

Chill overnight for best flavor. Store in fridge up to 5 days or freeze slices for up to 3 months.