Double Chocolate Espresso Cheesecake Recipe
Double Chocolate Espresso Cheesecake Recipe photo by Taste of Home
Next Recipe

Double Chocolate Espresso Cheesecake Recipe

Read Reviews
5 2 2
Publisher Photo
Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers.—Cheryl Perry, Hertford, North Carolina
TOTAL TIME: Prep: 35 min. Bake: 1 hour + chilling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 1 hour + chilling
MAKES: 16 servings


  • 1-1/2 cups crushed vanilla wafers (about 45)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 1/4 teaspoon instant espresso powder
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 cup sour cream
  • 1 cup 60% cacao bittersweet chocolate baking chips, melted
  • 1/2 cup baking cocoa
  • 1/4 cup half-and-half cream
  • 1 tablespoon all-purpose flour
  • 5 large eggs, lightly beaten
  • 1-1/2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 cup coffee liqueur
  • 1 tablespoon half-and-half cream
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
  • 16 chocolate-covered coffee beans

Nutritional Facts

1 slice: 610 calories, 40g fat (23g saturated fat), 170mg cholesterol, 259mg sodium, 52g carbohydrate (41g sugars, 2g fiber), 9g protein .


  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1-in. up the sides of prepared pan.
  3. In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, cream and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 350° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  5. In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
  6. Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans. Yield: 16 servings.
Originally published as Double Chocolate Espresso Cheesecake in Taste of Home Christmas Annual Annual 2010, p171

Reviews for Double Chocolate Espresso Cheesecake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
7ferrets 192883
Reviewed Apr. 9, 2014

"this was a great cheesecake recipe. I made a few changes to how it was cooled but that was it. I cooked it in a water bath, but when it was finished cooking I turned off the oven and then left the door cracked open for 1 hour and then I took it out and placed it in the frig. Turned out awesome and kind of tasted like mouse!! very good! will be making it again.!"

nuts4cooking 175331
Reviewed Dec. 5, 2013

"I made this morn. & had a slice with coffee for lunch. Did exactly as directed & came out GREAT. The texture is light & creamy. The flavor is over the top DELISH. Company LOVED it & asked for the recipe. Can hardly wait to make again. YUM,YUM,YUMMY!!!!"

Loading Image