Description
This Espresso Cream Cheese Cake combines the creamy richness of traditional cheesecake with the bold and aromatic flavors of espresso. With a graham cracker crust and smooth espresso-infused filling, this dessert is perfect for coffee lovers and cheesecake enthusiasts alike. Ideal for any occasion, this cake is sure to impress!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup strong brewed espresso
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in espresso and vanilla extract.
- Pour mixture over the crust in the springform pan.
- Bake for 40 minutes or until set.
- Allow to cool completely before removing from the pan.
- Refrigerate for at least 3 hours before serving.
Notes
- For an extra touch, you can garnish the cheesecake with whipped cream or chocolate shavings.
- If you prefer a stronger coffee flavor, increase the espresso amount slightly.
- Let the cheesecake cool completely at room temperature before refrigerating to ensure a better texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes