Description
Cut through the sweetness of cheesecake with espresso.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 4 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the filling:
- 3, 8-oz cream cheese packages, softened to room temperature
- 3/4 cup granulated sugar
- 3 eggs, at room temperature
- 2 tsp vanilla extract
- 1 Nespresso pod
- Chocolate “feathers” for garnish
Instructions
- Preheat oven to 350 degrees.
- Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.
- Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.
- Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.
- With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.
- While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.
- Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.
- Take 1 cup of the batter and mix in the coffee grounds from one Nespresso pod.
- Pour cheesecake batter over the graham cracker crust and spread in an even layer.
- Swirl in the espresso flavored filling and use a knife to swirl the two colors together.
- Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.
- Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I usually do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).
- Continue to cool the cheesecake on the counter until it reaches room temperature.
- Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible.
- For the chocolate “feathers” melt chocolate and smear onto parchment paper. Let cool and arrange on top of cheesecake.