Espresso Cheesecake with Chocolate Glaze

February 20, 2019

Espresso Cheesecake

Could there be a more universally adored drink than the first cup of dark and delicious coffee each day? Doubtful! 
This Espresso Cheesecake with Chocolate Glaze recipe from our Brewed Awakenings cookbook is a coffee-lover's dream dessert. Creamy cheesecake, delicious coffee, and sweet chocolate... how could it not be good!?!
This coffee dessert is the perfect way to end any meal. 
Ingredients
  • 2 1/2 C. chocolate wafer and/or chocolate graham cracker crumbs
  • 1 C. sugar, divided
  • 1/4 C. melted butter
  • 4 1/2 T. heavy cream, divided
  • 1 1/2 T. instant espresso powder
  • 3 (8 oz.) pkgs. cream cheese, softened
  • 1/2 C. sour cream
  • 2 eggs plus 1 egg yolk
  • 1 1/2 tsp. vanilla
  • pinch of salt
  • 1/3 C. coarsely chopped milk chocolate candy bar 1 T. light corn syrup 

Directions

  1. Preheat the oven to 325° and lightly grease the base of a 9" springform pan. 
  2. Mix all of the crumbs with 2 tablespoons sugar. Stir in the butter until combined and press firmly onto the base of the prepped pan. Bake 15 minutes, until set. Meanwhile, in a small saucepan, bring 2 tablespoons cream to a simmer over medium heat; stir in the espresso powder until dissolved. Set both of these aside to cool for 15 minutes. Don't turn off your oven. 
  3. After 15 minutes, toss all the cream cheese into a food processor along with the sour cream, cooled cream mixture, and the remaining 3/4 cup plus 2 T. sugar. Process until smooth, scraping down the sides of the bowl as needed.
  4. Add the eggs and egg yolk one at a time, pulsing and scraping after each addition. Add the vanilla and salt and pulse to combine. Pour the batter over the cooled crust, smooth the top, place in the hot oven, and close the door. Reduce the oven temperature to 300° and bake about 1 hour, until the cheesecake is set but still a bit jiggly in the center. Turn off the oven, leaving the cheesecake in for another hour. 
  5. After an hour, take the cheesecake out of the oven and set in the fridge to chill. Before serving, run a knife around the edge of the pan to release the cheesecake; remove the sides of the pan.
  6. To make the glaze, put the chocolate into a small heat-safe bowl. In a small saucepan, heat the corn syrup and the remaining 2 1/2 tablespoons cream over medium heat until it comes to a rolling boil, then pour it over the chocolate in the bowl; let it sit for about 15 seconds without stirring. Mix until smooth and spread immediately over the chilled cheesecake. Let the glaze set up before slicing. 

Serves 10-12

Shop our selection of cookbooks for more delicious recipes! 


Shop All Cookbooks >>

Gift Journals
Shop Gift Journals >>




Leave a comment

Comments will be approved before showing up.


Also in Blog

Campfire Cinnamon Swirl Pancakes
Campfire Cinnamon Swirl Pancakes

May 10, 2019

These Cinnamon Swirl Pancakes are the perfect way to jazz up your standard campfire breakfast! They're a delicious combination of a cinnamon roll and a classic pancake...how could it not be good!?!

Continue Reading

Strawberry & Avocado Salad with Bacon-Poppyseed Dressing
Strawberry & Avocado Salad with Bacon-Poppyseed Dressing

March 13, 2019

This salad recipe from our Loaded Salads cookbook is packed with the flavors of summer. Top it off with homemade Bacon-Poppyseed Dressing and you have a deliciously healthy meal.

Continue Reading

Peppermint Two-Tone Treats
Peppermint Two-Tone Treats

February 26, 2019

These treats from our Cereal Treats cookbook are a delicious twist on classic Rice Krispie Treats! The minty-green color makes them a festive treat for St. Patrick's Day! 

Continue Reading