Description
Indulge in the rich flavors of espresso-infused biscuit and cream cheese cake with this sumptuous dessert recipe. A creamy and decadent treat that combines the boldness of espresso with the creaminess of cheesecake, all nestled on a buttery biscuit crust.
Ingredients
Scale
For the base:
- 2 cups crushed digestive or graham crackers
- 1/2 cup unsalted butter, melted
For the filling:
- 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
For the topping:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon espresso powder (optional)
- Cocoa powder or chocolate shavings for garnish
Instructions
- Preheat oven: Preheat oven to 325°F (160°C). Mix crushed biscuits and melted butter, press into pan, and bake.
- Prepare filling: Beat cream cheese, sugar, vanilla, sour cream, and espresso. Add eggs, pour over crust, and bake.
- Chill: Let cake cool in oven, then chill for 4 hours or overnight.
- Make topping: Whip cream with sugar and espresso, spread over cake, and garnish before serving.
Notes
- Allow ingredients to reach room temperature for a smoother mixture.
- For a bolder espresso flavor, increase the espresso powder in the filling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 95 mg
