Triple Chocolate-Espresso Cheesecake

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“From a fellow teacher--whose passion for cheesecake is as great as her teaching! **Prep time includes cooling and chilling times.** Best to make this a day ahead--for time and flavor.”
8hrs 45mins

Ingredients Nutrition


  1. MAKE THE CRUST: Combine the cookie crumbs, sugar, and melted butter; press the mixture evenly and firmly into the bottom of a greased 9" springform pan.
  2. Refrigerate the crust while making the filling.
  3. MAKE THE FILLING: Preheat oven to 350*F.
  4. Melt the chocolate over very low heat, stirring, until smooth; remove pan from heat and set aside to cool.
  5. Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy.
  6. Add the sour cream; blend well.
  7. Scrape down the sides of the bowl.
  8. Add the eggs and egg yolks, one at a time, blending well after each addition; scrape down sides of bowl.
  9. Add the espresso, vanilla, and ground coffee; scrape down sides of bowl.
  10. Add the melted chocolate; blend well.
  11. Scrape down sides of bowl again; belnd for another minute, until smooth and well combined.
  12. Pour the filling into the chilled crust; let rest for 10 minutes.
  13. Place the cheesecake pan into a water bath; bake at 350*F for 45 minutes.
  14. Turn off the oven and let the cheesecake cool inside for another hour before removing.
  15. Meanwhile, MAKE THE GANANCHE: In a small, heavy saucepan, bring the heavy cream to a boil.
  16. Pour the cream over the chopped chocolate and let stand for 1 minute.
  17. Stir to melt the chocolate.
  18. Stir in the espresso; let mixture cool to room temperature.
  19. Pour sauce over the cooled cheesecake; remove the cake from the oven and the water bath.
  20. Refrigerate the cake for at least 6-8 hours to set before serving.
  21. If desired, garnish with dollops of whipped cream and/or chocolate-covered coffee beans.

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