Espresso Chocolate Cheesecake: A Show-Stopping Dessert

 

The trees were up and sparkling beautifully, my stacks of Christmas cards ready for mailing, so it was time to host my first party of the season: a ladies’ luncheon on a crisp Sunday in December. A table full of wonderful women, a beautiful setting, and the star of the afternoon—an Espresso Chocolate Cheesecake that disappeared faster than the prosecco.

I’d spotted a version of this recipe in Garden & Gun magazine and immediately started tinkering (because who can resist the marriage of espresso and dark chocolate in creamy, dreamy form?). The result was rich, silky, and just caffeinated enough to keep the conversation sparkling all afternoon. The beauty of it is that it’s make ahead, so you can dazzle guests at your own holiday party without being frazzled when they arrive, so here it is—my slightly adapted, thoroughly tested, guaranteed-to-impress version.

Espresso Chocolate Cheesecake
(Serves 12–16, depending on how generously you slice)

For the crust
12 sheets graham crackers, finely ground (about 1½ c. crumbs)
2 T. sugar
⅛ t. cinnamon 
6 T. unsalted butter, melted

For the filling
3 8-oz. pkgs. cream cheese, softened 
2 8-oz. pkgs. mascarpone, softened
1 c. sugar 
3 shots fresh espresso (about ⅓ c.), cooled 
2 T. unsweetened cocoa powder
1 t. pure vanilla extract
4 large eggs, at room temperature

For the dark chocolate ganache
8 oz. Ghirardelli 60% chips
1 c. heavy cream
1 t. light corn syrup (optional, for shine)

 For garnish
1 c. heavy cream, whipped to stiff peaks
Chocolate-covered espresso beans (Melissa’s are my favorite)

Preheat oven to 325°F. Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the bottom of a 9-inch springform pan. Set aside. 

In a food processor, blend cream cheese and mascarpone until smooth. Add sugar, espresso, cocoa powder, and vanilla; process until silky. Add eggs one at a time, pulsing just until incorporated—don’t overmix. 

Pour filling over crust. Place springform pan into a larger roasting pan and add hot water until it reaches halfway up the sides (classic water bath).

Bake 1 hour. Turn off oven, crack the door slightly, and let cheesecake rest inside for 1½ hours. This slow cooling is the secret to a crack-free top. 

Chill at least 24 hours (yes, really—patience pays off). 

Make the ganache: Heat 1 cup cream until tiny bubbles form around the edge. Pour over chopped chocolate, wait 2 minutes, then whisk until glossy. Whisk in corn syrup if you want extra shine. Spread over chilled cheesecake and refrigerate 1 hour.  Whip remaining cream, pipe a pretty border, and scatter chocolate-covered espresso beans like edible jewels.

 Slice, serve, and watch your guests swoon. This cheesecake is holiday magic in a springform pan—rich enough to feel celebratory, but with that subtle espresso kick that keeps everyone coming back for “just one more tiny sliver.”

 Happy baking, and may your season be filled with good friends, full glasses, and zero cracked cheesecakes!

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