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Decadent Espresso Chocolate Drip Cheesecake

A rich, creamy cheesecake infused with espresso and topped with a glossy chocolate ganache drip.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 9 hours
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp sugar
Filling
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 0.5 cup heavy cream
  • 2 tbsp espresso powder
  • 2 tsp vanilla extract
  • 0.25 cup cocoa powder
  • 6 oz dark chocolate melted
Ganache
  • 6 oz dark chocolate
  • 0.5 cup heavy cream

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F and prepare crust in springform pan.
  2. Mix cream cheese and sugar until smooth.
  3. Add eggs, then mix in cream, espresso, cocoa, and chocolate.
  4. Pour into crust and bake in water bath 60 minutes.
  5. Cool gradually, then chill overnight.
  6. Prepare ganache and pour over cheesecake to create drip effect.

Notes

For best flavor, chill overnight and use high-quality chocolate and espresso powder.