Ingredients
Scale
- 1 1/4 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 32 oz cream cheese, at room temperature (four 8 oz. packages)
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/4 cup freshly brewed espresso, cooled to room temperature
- 1/4 cup heavy cream, at room temperature
- 4 large eggs, at room temperature
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Mix chocolate cookie crumbs with melted butter and press into the pan.
- Bake the crust for 7 minutes, then let it cool.
- Melt semi-sweet chocolate and set aside to cool.
- Beat cream cheese, sugar, vanilla, and cocoa powder until smooth.
- Stir in melted chocolate, espresso, and heavy cream until blended.
- Add beaten eggs carefully to avoid overmixing, then smooth the batter.
- Bake at 325°F (163°C) for 30 minutes, reduce temperature to 250°F (121°C) and bake for an additional 45 minutes.
- Cool in the oven with the door closed for 30 minutes, then cool at room temperature for 3 hours, and refrigerate for at least 2 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing to prevent cracks in the cheesecake.
You can substitute cookie types for the crust as desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 20
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
- Cholesterol: 100