Name: Espresso Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 5 h 35 min
Cuisine: American
Ingredients: 2 cups Oreo crumbs (about 24 Oreos, filling removed); 4 tablespoons unsalted butter, melted; 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; 1/2 cup heavy cream; 1 cup semi-sweet chocolate chips; Optional: Whole espresso beans for topping

Jump to Recipe

If you’re a coffee lover who also has a serious sweet tooth, this Espresso Cheesecake Recipe is about to become your new favorite indulgence. Creamy, velvety cheesecake meets the bold, rich flavor of espresso, all nestled on a crunchy Oreo cookie crust that adds just the right touch of texture. Every forkful delivers a perfect balance of bitterness and sweetness, making it an irresistible dessert whether you’re serving it at a cozy brunch or celebrating a special occasion. Trust me, this Espresso Cheesecake Recipe is a showstopper that you’ll be thrilled to share.

Espresso Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple yet essential ingredients for this Espresso Cheesecake Recipe is the first step to baking success. Each one plays a crucial role in delivering the perfect combination of texture, flavor, and that luxurious finish you crave.

Oreo crumbs (2 cups): Provides a chocolatey, crunchy base that complements the creamy filling beautifully.
Unsalted butter (4 tablespoons, melted): Binds the crust together and adds richness without overpowering the other flavors.
Cream cheese (3 packages, 8 oz each, softened): The star of the cheesecake, offering smoothness and tanginess.
Granulated sugar (1 cup): Sweetens the cheesecake gently while balancing the espresso’s bitterness.
Vanilla extract (1 teaspoon): Injects a warm, floral note that enhances the overall flavor profile.
Brewed espresso (1/3 cup): Infuses the cheesecake with its signature bold coffee flavor.
Large eggs (3): Help set the cheesecake and provide structure without drying it out.
Whole espresso beans (optional): Perfect for an elegant and thematic garnish.
Heavy cream (1/2 cup): Creates a silky ganache topping when combined with chocolate.
Semi-sweet chocolate chips (1 cup): Offers a rich contrast that rounds out the espresso flavor in the ganache.

How to Make Espresso Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). Crush the Oreos into fine crumbs — using a food processor makes this quick and easy, but a rolling pin and a zipper bag can also do the trick. Combine the crumbs with melted butter until every morsel is evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form a dense, sturdy base. Bake the crust for 10 minutes, then set it aside to cool while you lower the oven temperature to 325°F (160°C).

Step 2: Make the Creamy Filling

In a large bowl, beat the softened cream cheese until smooth and lump-free — patience here pays off for that perfectly silky texture. Add the sugar and vanilla extract, mixing until fully blended. Slowly pour in the brewed espresso, giving the mixture a thorough stir to combine the bold coffee flavor with the creamy base. Next, add the eggs one at a time, gently incorporating each until just combined to avoid overmixing, which can cause cracks during baking.

Step 3: Bake Your Cheesecake

Pour the filling evenly over your cooled crust, smoothing the surface with a spatula. Set your springform pan inside a larger baking dish and fill the outer dish with hot water to create a water bath. This clever technique helps maintain even baking and prevents cracks in your cheesecake. Bake for 65 to 85 minutes, until the edges are mostly set but the center still has a little jiggle. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for an hour, which helps it settle beautifully.

Step 4: Prepare the Chocolate Ganache

While the cheesecake cools, warm the heavy cream until hot but not boiling, then pour it over the chocolate chips in a heatproof bowl. Let it sit for a couple of minutes until the chocolate softens, then gently stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the cheesecake to create a luscious, shiny topping.

Step 5: Chill and Finish

Refrigerate the ganache-topped cheesecake for at least 4 hours, though overnight is best for that perfect firmness and melded flavors. When ready to serve, unlock the springform pan carefully, garnish with whole espresso beans if you like, and slice into this heavenly Espresso Cheesecake Recipe.

How to Serve Espresso Cheesecake Recipe

Garnishes

While this cheesecake is stunning on its own, a few whole espresso beans sprinkled on top add a sophisticated touch and hint at the flavors inside. For extra flair, dust lightly with cocoa powder or add a dollop of whipped cream for smoothness. These little touches elevate your presentation and bring out the dessert’s coffee essence.

Side Dishes

Pair your Espresso Cheesecake Recipe with a scoop of vanilla bean ice cream for a classic combo, or a fresh berry salad to brighten the palate. A shot of espresso or latte alongside creates a matching duo that any coffee enthusiast will appreciate. Light fruit sauces, like raspberry or cherry, also complement the cheesecake’s rich flavors without overpowering.

Creative Ways to Present

Serve slices on elegant dessert plates with a drizzle of chocolate ganache or caramel sauce around the edges for an artistic look. For a crowd-pleasing option, cut into mini cheesecake bites and serve on cocktail picks, perfect for parties or casual gatherings. Even layering thin slices with alternating espresso-soaked ladyfingers creates a delightful tiramisu-inspired twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Espresso Cheesecake Recipe covered tightly with plastic wrap or in an airtight container, stored in the refrigerator for up to 4 days. The flavors actually deepen over time, making it even more irresistible when enjoyed the day after.

Freezing

Wrapping the cheesecake securely in plastic wrap and then in aluminum foil allows you to freeze it for up to 2 months. When you’re ready to indulge, thaw it slowly in the refrigerator overnight to preserve texture and flavor.

Reheating

This cheesecake is best served chilled, but if you prefer a softer texture, let slices sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it can cause the texture to become grainy and the ganache to melt unevenly.

FAQs

Can I substitute instant coffee for brewed espresso in this recipe?

Yes, you can use strong instant coffee dissolved in a small amount of hot water, but brewed espresso generally provides a richer and more authentic coffee flavor that complements the cheesecake better.

What if I don’t have Oreo cookies—is there a good alternative for the crust?

While Oreos add a unique chocolate crunch, you can substitute with graham cracker crumbs or chocolate wafer cookies, adjusting the butter slightly to ensure the crust binds well.

How do I prevent cracks from forming on my cheesecake surface?

The key is to avoid overmixing the batter to limit air incorporation and bake the cheesecake in a water bath to maintain gentle, even heat. Cooling the cheesecake slowly in the open oven also helps prevent cracks.

Can I make this cheesecake gluten-free?

Absolutely! Use gluten-free chocolate sandwich cookies in place of Oreos or graham crackers for a safe and equally tasty crust.

Is it necessary to use a water bath for this Espresso Cheesecake Recipe?

While not mandatory, the water bath dramatically improves texture by preventing sudden temperature changes, giving you a creamy, crack-free cheesecake that is well worth the effort.

Final Thoughts

Now that you’ve got the full run-down on this incredible Espresso Cheesecake Recipe, it’s time to roll up your sleeves and dive in. This dessert is truly a masterpiece of flavors and textures that’s sure to impress anyone lucky enough to take a bite. Trust me, whether it’s for a special occasion or just an everyday treat, this cheesecake will quickly become a cherished favorite. Happy baking and even happier tasting!

Espresso Cheesecake Recipe

★★★★★

4.8 from 12 reviews

Author: Zoe
Total Time: 5 hours 35 minutes (including chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A rich and creamy Espresso Cheesecake with a crunchy Oreo crust, infused with bold espresso flavor and topped with a smooth chocolate ganache. This dessert is perfect for coffee lovers looking for a decadent yet sophisticated treat.

Instructions

Preheat oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust.
Prepare crust: Crush the Oreo cookies into fine crumbs using a food processor or place them in a sealed bag and crush with a rolling pin. Combine the crumbs with melted butter until evenly moistened.
Form crust base: Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to create an even base.
Bake crust: Bake the crust for 10 minutes, then remove from the oven and let it cool. Reduce the oven temperature to 325°F (160°C) for the cheesecake.
Make filling: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add sugar and vanilla, beating until fully incorporated.
Add espresso: Gradually pour in the brewed espresso and mix thoroughly to combine.
Incorporate eggs: Add the eggs one at a time, mixing gently after each addition to avoid incorporating air, which can cause cracks.
Assemble cheesecake: Pour the cheesecake filling over the cooled crust and smooth the surface with a spatula.
Prepare water bath: Place the springform pan inside a larger baking dish. Pour hot water into the outer dish to create a water bath, helping to bake evenly and prevent cracking.
Bake cheesecake: Bake at 325°F (160°C) for 65–85 minutes, until the edges are set but the center is slightly jiggly.
Cool gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to avoid sudden temperature changes.
Make ganache: In a heatproof bowl, pour hot heavy cream over chocolate chips. Let sit for 1–2 minutes, then stir until smooth and melted.
Apply ganache: Allow ganache to cool slightly for 5–7 minutes before pouring over the cooled cheesecake. Use a spatula to spread evenly.
Chill: Refrigerate for at least 4 hours or preferably overnight to set completely.
Serve: Remove the cheesecake from the springform pan carefully, garnish with whole espresso beans if desired, and serve chilled.

Notes

Removing the Oreo cream filling ensures the crust is less sweet and more balanced with the coffee flavor.
Using a water bath prevents the cheesecake from cracking by providing gentle, even heat.
Allowing the cheesecake to cool gradually prevents sudden temperature changes that can cause cracking.
Chilling overnight improves the texture and flavor melding.
Optional espresso bean garnish adds a decorative and thematic touch.
Use strong brewed espresso or concentrated coffee for best flavor.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American