Double Chocolate Espresso Cheesecake

Total Time

Prep: 35 min. Bake: 1 hour + chilling


16 servings

Updated: Oct. 05, 2023
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
Double Chocolate Espresso Cheesecake Recipe photo by Taste of Home


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


  1. Preheat oven to 350°. 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 side of prepared pan.
  3. In a small bowl, stir together sour cream, half-and-half and melted chocolate until blended; set aside. In a second bowl, combine espresso powder and vanilla; set aside.
  4. In a large bowl, beat the cream cheese and sugar; add chocolate mixture, cocoa and flour until smooth. Stir in the espresso mixture. Add eggs; beat on low speed until just combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
  5. Bake until center is just set and top appears dull, 60-70 minutes. 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 side of pan.
  6. 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.
  7. Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.

Nutrition Facts

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