Espresso Swirl Cheesecake

Forget fancy coffee grinders and bags of beans, because this Espresso Swirl Cheesecake recipe is about to become your new wake-me-up. We’re talking rich, creamy cheesecake infused with the bold kiss of espresso, all thanks to the magic of leftover Nespresso pods. Yes, you read that right, those little aluminum capsules hold a universe of flavor to become your secret cheesecake weapon. So ditch the intimidation and grab your pods, because this cheesecake is about to be easier (and tastier) than your last double shot.

Using Nespresso

For our Espresso Swirl Cheesecake Recipe, we use Nespresso pods for their rich flavor profile and perfect grounds texture. Their addition brings out the espresso flavor without compromising the consistency of the cheesecake filling. Nespresso pods premium selections also range to fit any type of recipe. You can choose from lighter blends to stronger varieties. Plus, you can waste less by recycling each capsule after use.

Espresso Swirl Cheesecake Recipe

Espresso Swirl Cheesecake Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 4 Tbsp granulated sugar
• 6 Tbsp unsalted butter, melted
• 1 tsp vanilla extract

For the filling:

• 3 8 oz cream cheese packages, softened to room temperature
• 3/4 cup granulated sugar
• 3 eggs, at room temperature
• 2 tsp vanilla extract
• 1 Nespresso pod

Chocolate “feathers” for garnish

Cheesecake Preparation Instructions

1. Preheat oven to 350 degrees.
2. Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.
3. Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.
4. Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.
5. With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.
6. While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.
7. Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.
8. Take 1 cup of the batter and mix in the coffee grounds from one Nespresso pod.
9. Pour cheesecake batter over the graham cracker crust and spread in an even layer.
10. Swirl in the espresso flavored filling and use a knife to swirl the two colors together.
11. Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.
12. Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I usually do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).
13. Continue to cool the cheesecake on the counter until it reaches room temperature.
14. Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible.
15. For the chocolate “feathers” melt chocolate and smear onto parchment paper. Let cool and arrange on top of cheesecake.

Tips for Baking Cheesecake

Baking a cheesecake can seem like an intimidating feat, but with a few key tips, you can achieve a flawless, picture-perfect result. First, make sure all your ingredients are at room temperature. This will prevent lumps and ensure even baking. Next, resist the urge to over-mix the batter, you want to stop just after incorporation. A little air is okay, but too much can lead to cracks. If you feel up to experimenting with a bain marie, consider using a water bath to prevent cracks and promote even cooking. Finally, let your cheesecake cool completely before chilling it overnight for the best texture and flavor.

Wrap Up

We hope our creamy and delicious Espresso Swirl Cheesecake gives you a bit of pep in your step thanks to the addition of Nespresso pod grounds. Our easy, detailed steps make cheesecake baking as simple as making a shot of espresso.

Recipe by Anna Franklin / Story by Kylie Thomas / Photography by Dave Bryce

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