Creamy cool espresso cheesecake really hits the spot this time of year.
- Cook Time
- Prep Time
- 4 tablespoon unsalted butter
- 1 sleeve chocolate graham crackers (from a 3-sleeve box) finely crushed
- 1 tablespoon sugar (taken from filling sugar)
- 1 (16-ounce) package cream cheese, at room temperature
- 2 eggs
- 1/2 cup sour cream
- 3/4 cup sour cream, divided
- 2 tablespoon instant espresso
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar (less 1 tablespoon for bottom layer)
- 4 tablespoon flour
- 1/4 cup sour cream
- 1 tablespoon confectioners sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- chocolate covered coffee beans, for garnish
1. Preheat oven to 325 degrees. Line a 12-hole cupcake pan with 12 paper cupcake liners. Set aside.
2. Place the butter in a small saucepan and heat over low heat until melted. Add to the crushed graham crackers along with 1 tablespoon of sugar and mix well.
3. Place a heaping tablespoon of the mixture into each cupcake liner and press down firmly into an even layer using your fingers or the back of a spoon. Chill in the freezer while you make the filling.
1. Use a mixer to blend the cream cheese, eggs, 1/2 cup sour cream, espresso, vanilla and the remaining sugar until smooth.
2. Add the flour and beat in until well incorporated.
3. Divide the batter evenly among the cupcake liners and smooth the tops.
4. Bake for 20 to 25 minutes or until the centers of the cheesecakes are set.
5. Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight.
1. Mix 1/4 cup sour cream with confectioners sugar, cinnamon and cardamom until well blended.
To serve, peel the cupcake liners off of the cold cheesecake cupcakes and top with the spiced cream and chocolate covered coffee beans.