Espresso Cheesecake

Espresso Cheesecake

As a perfect ending to a meal or a stand-alone dessert, this centerpiece cheesecake will surely impress your family or guests.

45 min. prep time
12 servings
000 Ratings



2 tablespoons instant coffee crystals
3 tablespoons hot water
1 1/2 cups crushed chocolate wafer cookie crumbs
1/3 cup Land O Lakes® Butter, melted
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container mascarpone cheese
1 (8-ounce) container sour cream
1 cup sugar
2 tablespoons all-purpose flour


1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa


Place 9-inch round or square cake pan, filled 2/3 full of water, onto bottom rack of oven.

Heat oven to 350°F.

Dissolve coffee crystals in 3 tablespoons hot water; set aside.

Combine cookie crumbs and melted butter in bowl; stir until well mixed. Press mixture into bottom of ungreased 9-inch springform pan.

Combine cream cheese, mascarpone cheese, sour cream and sugar in bowl; beat at medium speed until very smooth. Add eggs and flour; beat at low speed just until smooth and combined. Do not overmix. Stir in coffee mixture.

Pour cheesecake batter into prepared pan; place pan onto middle rack of oven. Bake 50-60 minutes or until cheesecake is set 2-inches from edge of pan. Center will still be soft. Remove from oven to cooling rack; cool completely. Remove sides of pan.

Refrigerate 3 hours or overnight. Remove from refrigerator 30 minutes before serving.

Cjavascript:void(0);ombine powdered sugar and cocoa in bowl; sprinkle over cheesecake. Store refrigerated.

Recipe Tip

For stronger coffee flavor increase instant coffee crystals to 3 tablespoons.

Nutrition Facts (1 serving)

Calories: 450

Fat: 34g

Cholesterol: 135mg

Sodium: 300mg

Carbohydrates: 32g

Dietary Fiber: 1g

Protein: 7g

Recipe #15187©2012Land O'Lakes, Inc.

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