Espresso Cheesecake

1742

Espresso and vanilla cheesecake with a chocolate graham cracker crust, then topped with chocolate ganache and espresso whipped cream.

For the Crust

1 and ½ Cups Graham Cracker Crumbs
1 Tablespoon Sugar
2 Tablespoons Cocoa Powder (Prefer Dutch Process)
7 Tablespoons Butter, Melted

For the Cheesecake

2 Pounds Cream Cheese, Softened
1 and ¼ Cups Sugar
4 Large Eggs
1 Tablespoon Brewed Coffee
4 Teaspoons Instant Espresso Powder (or Instant Coffee)
1 Teaspoon Pure Vanilla Extract
½ Cup Hood Heavy Cream

For the Ganache

½ Cup Dark Chocolate, Chopped
½ Cup Hood Heavy Cream

For the Whipped Cream

1 Cup Hood Heavy Cream
1 Teaspoon Instant Espresso Powder
½ Teaspoon Pure Vanilla Extract
4 Tablespoons Powdered Sugar
10 pieces of Chocolate for Topping (Optional)

Instructions For the Crust Preheat the oven to 350 degrees. Brush the bottom of a 9inch springform pan with vegetable oil, then line with parchment paper. Mix the graham cracker crumbs, cocoa powder,...
See the full directions on my site

Nutritions

Calories
7936

Sodium
5334mg
222% DV

Fat
378g
582% DV

Protein
174g
349% DV

Carbs
933g
317% DV

Fiber
62g
250% DV