Creamy Coffee Coffee Swirl Cheesecake
Ingredients:
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup strong brewed espresso or coffee
1/3 cup chocolate ganache or chocolate syrup
Whipped cream, for topping
Cocoa powder or chocolate shavings, for garnish
Directions:
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
Mix the chocolate cookie crumbs with melted butter and press firmly into the bottom of the pan to create the crust. Set aside.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
Divide the batter in half. To one half, stir in the brewed coffee until fully combined.
Pour the plain batter into the pan, then gently spoon the coffee-flavored batter over it. Swirl both layers using a butter knife or skewer to create a marbled effect.
Drizzle the chocolate ganache over the top and swirl again lightly.
Bake for 55–65 minutes or until the center is nearly set. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour inside.
Transfer to the refrigerator and chill for at least 4 hours or overnight.
Top with whipped cream and a dusting of cocoa powder or chocolate shavings before serving.
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 5 hours (includes chilling)
Kcal: 445 kcal | Servings: 10 slices