Espresso Cheesecake with Chocolate Glaze

Sometimes only a fancy smancy dessert will do. Espresso Cheesecake with Chocolate Glaze is the dessert for ……sometimes!

Espresso Cheesecake with Chocolate Glaze

Cheesecakes are always a labor of love. They require time, and a bit of patience, but the results are totally worth it!

My first experience baking cheesecakes was also my first fake and bake……don’t judge! You would be surprised at how many desserts are made that way.

The batter came in a bucket and it truly was delicious. Playing around with the crust, the filling, the topping, and the items to mix in was a mission for me……a labor of love… so to speak.

Espresso Cheesecake with Chocolate Glaze

 

Tim and I have  friends that we play cards with (who we love dearly), not as frequently as we would like, but we enjoy the evenings filled with food, fun, cards, and this time….. cheesecake!

Dessert was my contribution to our latest get-together and I made Espresso Cheesecake with Chocolate Glaze. It was a hit!

Before I pretend that everything was easy peasy, just let me say that there is an art to making a perfect cheesecake……..an art I’m not sure I possess…..lol

Taste….spot on….beauty???? Not so much, if not for the glaze. Happiness is bringing your cheesecake out of the oven and it’s perfect….not a crack in sight.

Espresso Cheesecake with Chocolate Glaze

Only to remove it from the refrigerator and find a crack the size of the Grand Canyon…….ok, slight exaggeration, but crushing all the same! Not all was lost, the glaze covered the imperfection and I learned some lessons.

Let the cheesecake cool before placing in the frig. Run a knife around the side of the pan before cooling, the cake not being adhered to the side of the pan helps it not to split. And finally do not over bake, a hard task with cheesecake, but for the perfect cheesecake you need too!

Espresso Cheesecake with Chocolate Glaze

Imperfections or not, Espresso Cheesecake with Chocolate Glaze was a creamy, fluffy, chocolatey, and espressoey dessert that begs to be shared with family and friends……a true labor of love!
Print
Espresso Cheesecake with Chocolate Glaze

Espresso Cheesecake with Chocolate Glaze

  • Author: Marty
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 2 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

CRUST

1- 10 ounce package Oreo Thins, crushed

2 tablespoons sugar

4 tablespoons butter, melted

CHEESECAKE

¼ cup heavy cream

2½ tablespoons instant espresso powder

3 pounds cream cheese

1 cup sour cream

1¾ cups sugar

5 eggs

1 tablespoon pure vanilla extract

Pinch of salt

GLAZE

⅓ cup heavy cream

2 tablespoons corn syrup

½ cup semi sweet chocolate chips

Chocolate cover espresso beans for garnish if desired


Instructions

Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray and line with parchment paper.

MAKE THE CRUST: In a large bowl, mix the Oreo cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared pan. Bake 15 minutes. Allow to cool.

MAKE THE CHEESECAKE: In a small saucepan, bring cream to a simmer remove from heat and add the espresso powder, stir to combine. Cool to room temperature.

In the bowl of a stand mixer fitted with paddle attachment, mix the cream cheese, sour cream, cooled heavy cream espresso mixture and sugar until well combined. Scrape the side of the bowl and add the eggs one at a time, mixing well after each addition. Mix in the vanilla and salt.

Pour the batter over prepared crust. After placing  cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but slightly jiggly in the center, about 1 to 1½ hours.

Turn off the oven and leave the cheesecake in the oven for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, and release it from the springform pan.

MAKE THE GLAZE: In a small saucepan, heat the cream and corn syrup over medium heat. Place the chocolate chips into a small heat-safe bowl. Once the cream comes to a boil, pour it over the chocolate chips. Let it sit for 15 seconds, then stir until chips are melted and mixture is smooth. Pour over the cheesecake and allow to set.

Garnish with chocolate covered espresso beans if desired.

Let set before slicing and serving.

Keywords: cheesecake, espresso, chocolate, bake, dessert

Cheesy Street Corn Casserole

Sweet corn season is here!!! Yeah!!! Cheesy Street Corn Casserole is our first sweet corn dish of the season. We will surely have many more!!

Cheesy Street Corn Casserole

Sweet corn is my all time most fav veggie. Spicy Fresh Corn Relish, Confetti Maple Bacon Sweet Corn, and Corn Chowder, are just a few of our recipes for those glorious ears of bi-colored sweetness. Did I mention I love sweet corn??

Living in the midwest, sweet corn is a summer “must have”. All areas have a local grower who has the sought after sweet corn. For our area it’s Selmi’s, according to Selmi’s website the corn is coming soon and when it’s ready I will be making Cheesy Street Corn Casserole again.If you are ever in the area stop by Selmi’s and grab a dozen ears!! Continue reading “Cheesy Street Corn Casserole”

One Bowl Blueberry Breakfast Bread

Leftover blueberries………what to do….what to do?? How about a quick bread? A special treat for breakfast with your favorite cup of Joe. One Bowl Blueberry Breakfast Bread.

One Bowl Blueberry Breakfast Bread

Writing a food blog you see like a million recipes in all your social media news feeds, just the nature of the beast! Admittedly, I am numb to soooo many recipes. But every once in a while one pops out at you…..Blueberry Oatmeal Quick Bread from Foodie Crush was that kind of recipe. Continue reading “One Bowl Blueberry Breakfast Bread”