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Ingredients
| pecans: 1 1/2 cups |
| chocolate wafers (crumbs): 1 1/2 cups |
| salted butter: 1/2 cup |
| cream cheese: 1 lb (at room temperature) |
| dark brown sugar (packed): 1 cup |
| eggs: 4 (large//room temp) |
| sour cream: 1 cup |
| vanilla extract: 2 tsp |
| semisweet baking chocolate squares: 8 oz |
| espresso: 1/3 cup |
| heavy whipping cream (fluid): 1/3 cup |
| granulated sugar: 1 Tbl |
| semisweet baking chocolate squares: 3 oz |
Chocolate Espresso Cheesecake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
1 serving(s)
Tags
- Crust: Stir together ingredients.
- Press on sides of springform pan and refrigerate.
- Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
- Filling: Cream cream cheese.
- Add brown sugar.
- Add eggs, one at a time, beating well.
- Add vanilla, coffee, cooled chocolate, and sour cream, separately.
- Blend after each addition.
- Place the cheesecake in water bath with foil around pan.
- Bake at 300F for 1 hr.;.
- reduce to 275F for 1 hr; reduce to 250F for 30 minute.
- Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
- Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
- But I promise you, this is the best chocolate cheesecake I've ever eaten.