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.
Ingredients
Scale
Crust
- 2 cups Oreo crumbs (about 24 Oreos, filling removed)
- 4 tablespoons unsalted butter, melted
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 and Topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Optional: Whole espresso beans for topping
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
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 410
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Espresso cheesecake, Oreo crust, coffee cheesecake, chocolate ganache cheesecake, dessert, coffee dessert, creamy cheesecake
