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Espresso Cheesecake Recipe

Espresso Cheesecake Recipe
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★★★★★

4.8 from 29 reviews

A rich and creamy espresso cheesecake featuring a crunchy Oreo crust, smooth espresso-flavored filling, and a glossy chocolate ganache topping. Perfect for coffee lovers seeking an indulgent dessert with a delightful balance of bitterness and sweetness.

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 Garnish

  • Whole espresso beans for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare Oreo Crust: Crush Oreos into fine crumbs using a food processor or by crushing in a sealed bag. Combine crumbs with melted butter and mix until evenly moistened.
  3. Form Crust: Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  4. Bake Crust: Bake the crust for 10 minutes, then remove from oven and allow to cool. Reduce oven temperature to 325°F (160°C).
  5. Make Cheesecake Filling: Beat the softened cream cheese in a large bowl with an electric mixer until smooth. Add sugar and vanilla, mixing well. Gradually blend in brewed espresso.
  6. Add Eggs: Add eggs one at a time, mixing gently after each addition to keep the batter smooth and to prevent cracking.
  7. Assemble Cheesecake: Pour the filling over the cooled crust and smooth the surface with a spatula.
  8. Prepare Water Bath: Place the springform pan inside a larger baking dish. Pour hot water into the outer dish to create a water bath, ensuring even baking and preventing cracks.
  9. Bake Cheesecake: Bake at 325°F (160°C) for 65–85 minutes until edges are set but center still jiggles slightly.
  10. Cool Slowly: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to avoid sudden temperature changes that cause cracks.
  11. Make Ganache: Heat heavy cream until hot and pour over chocolate chips in a heatproof bowl. Let sit 1-2 minutes, then stir until smooth.
  12. Apply Ganache: Cool ganache for 5-7 minutes, then pour over the cooled cheesecake. Spread evenly with a spatula.
  13. Chill: Refrigerate cheesecake for at least 4 hours or overnight until fully set and firm.
  14. Serve: Remove the springform pan carefully, garnish with whole espresso beans if desired, and serve chilled.

Notes

  • Make sure cream cheese is fully softened to avoid lumps in the cheesecake filling.
  • Use a water bath to prevent cracking by insulating the cheesecake from direct heat.
  • Allow the cheesecake to cool gradually in the oven to further reduce cracking risks.
  • Brew a strong espresso or use concentrated coffee to get the best flavor impact.
  • The ganache topping can be substituted with whipped cream for a lighter version.
  • Refrigeration overnight improves flavor and texture melding.

Nutrition

Keywords: espresso cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, coffee flavored cheesecake, creamy cheesecake dessert

Find it online: https://leofoster.com/espresso-cheesecake-recipe/