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“The subtle taste of espresso permeates this creamy cheesecake.”
1hr 35mins

Ingredients Nutrition

  • 1 cup finely crushed chocolate wafer (14 wafers)
  • 1 cup ground slivered almonds
  • 14 cup butter, melted
  • 3 ounces semisweet chocolate
  • 2 tablespoons water
  • 1 tablespoon instant espresso coffee powder
  • 3 tablespoons coffee liqueur
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 4 eggs, slightly beaten
  • chocolate-covered espresso beans, garnishment


  1. In small bowl, combine chocolate wafers, almonds and butter. Press mixture evenly onto bottom and 2 inches up side of 9 inch springform pan; refrigerate.
  2. In small saucepan, combine chocolate, water and espresso powder. Cook and stir over low heat until chocolate starts to melt. Remove from heat; stir until smooth. Stir in liqueur; cool.
  3. In large mixer bowl, beat cream cheese, sugar, flour and vanilla on medium speed until smooth. Add eggs, beating on lowest mixer speed, just until blended (do not over beat). Reserve 2 cups cream cheese mixture; set aside. Stir cooled chocolate mixture into remaining cream cheese mixture, stirring just until combined; pour into crust.
  4. Place pan on baking sheet. Bake in a preheated 350 F oven until edge is set and center is soft set (about 30 minutes). Carefully pour reserved filling mixture around edge of cheesecake; gently spread evenly over entire surface. Continue baking until center appears nearly set (20-25 minutes). Cool on wire rack 10 minutes.
  5. Using a thin knife, carefully loosen side of cheesecake from pan.
  6. Cool 30 minutes more; remove side of pan. Refrigerate, covered, 4 hours or overnight.
  7. To Serve: Garnish with chocolate covered espresso beans. Cut into wedges.

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