Description
This rich and creamy Espresso Cheesecake combines the bold flavors of brewed espresso with a classic Oreo cookie crust, topped with a smooth chocolate ganache. Perfect for coffee lovers, this dessert offers a luscious texture with a delightful coffee kick, ideal for special occasions or a decadent treat.
Ingredients
Scale
Crust
- 2 cups Oreo crumbs (about 24 Oreos, filling removed)
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup brewed espresso (strong coffee)
- 3 large eggs
Ganache Topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Optional: Whole espresso beans for topping
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin. In a bowl, combine the Oreo crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake crust and lower oven temperature: Bake the crust for 10 minutes, then remove from the oven and allow it to cool. Reduce the oven temperature to 325°F (160°C) for baking the cheesecake.
- Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free. Add the sugar and vanilla extract, mixing until well blended. Gradually mix in the brewed espresso until fully incorporated. Add the eggs one at a time, mixing gently after each addition to prevent air from being incorporated, which helps prevent cracks.
- Assemble and bake cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger baking dish, then fill the outer dish with hot water to create a water bath. This helps maintain even baking temperature and prevents cracking. Bake for 65–85 minutes or until the edges are set and the center is slightly jiggly.
- Cool cheesecake slowly: Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually inside the oven for 1 hour. This slow cooling prevents sudden temperature changes that can cause cracks.
- Prepare ganache topping: In a heatproof bowl, pour hot heavy cream over the semi-sweet chocolate chips. Let it sit for 1–2 minutes to soften the chocolate, then stir until smooth and glossy. Allow the ganache to cool for 5–7 minutes before pouring it evenly over the cooled cheesecake using a spatula.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely. When ready to serve, carefully remove the springform pan, garnish the top with whole espresso beans if desired, and serve chilled.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Use strong brewed espresso for a rich coffee flavor, but you can substitute with strong brewed coffee if espresso is unavailable.
- Be gentle when mixing eggs into the batter to prevent cracks on the cheesecake surface.
- The water bath is essential for creamy texture and crack prevention.
- Allow the cheesecake to chill fully for best texture and clean slicing.
- For a mocha twist, sprinkle a pinch of instant coffee powder into the ganache before setting.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 430
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: espresso cheesecake, Oreo crust cheesecake, coffee dessert, baked cheesecake, chocolate ganache topping, coffee lover dessert
